Back
Humblebee
Recipe by Jess Liemantara
Don't look past Jess Liemantara's Humble Bee dessert! It blends ginger, honey and passionfruit to create an interestingly delicious treat.
- Steps
- Ingredients
Ingredients
Ginger Juice and Roasted Ginger Powder
Honeycomb Crunch
Ginger Parfait
Burnt Honey Caramel
Crème Fraiche Ice-cream
Passionfruit Snow
Passionfruit Gastrique
Balsamic Passionfruit Gastrique
Ginger Gastrique
Cocoa Butter Coating
To Assemble
Select All
Steps
- Preheat oven to 180°C fan forced.
- Prechill ice cream machine.
- For the Ginger Juice, peel the skin off the ginger using a spoon then cut the flesh into 1cm thick slices.
- Place the ginger into the jug of a Thermomix and blend on speed 5 until the flesh turns into a pulp.
- Pass the mixture through a cheesecloth lined sieve, squeezing the cloth until all the juice is extracted then set juice aside in the fridge until required. You will require 150g of ginger juice.
- For the Honeycomb, combine sugar, glucose syrup, honey and water in a saucepan. Place over low to medium heat, stir once then bring to 160°C.
- Once the desired temperature is reached, remove from the heat and whisk in bicarb soda. Immediately transfer mixture onto a silpat lined baking dish. Set aside on the bench to cool completely.
- Once cooled, remove the honeycomb from the silpat and slice into small crumbs. Place in an airtight container and set aside on the bench.
- For the Ginger Parfait, place egg yolks into the bowl of a stand mixer fitted with the whisk attachment. Set aside.
- Combine ginger juice and sugar in a saucepan, stirring to combine. Place over low to medium heat and bring to 115°C.
- Once the ginger mixture has reached the desired temperature, beat the egg yolks on high until doubled in volume. Reduce the speed to low then gradually add in the ginger mixture and continue to beat on high until the mixture has tripled in volume and has cooled down.
- Meanwhile, whisk the double cream in a clean bowl of a stand mixer fitted with the whisk attachment until semi whipped.
- Remove the egg mixture from the stand mixer and fold through the semi whipped cream in 3 stages until combined.
- Add the roasted ginger powder and gently fold to combine then transfer to a piping bag.
- Pipe the mixture into the honeycomb silicone moulds, filling to the top then place in a blast chiller until completely frozen.
- Once frozen, demould and place onto a silicone mat lined baking tray, ensuring they are 2cm – 3cm apart. Set aside in the freezer until required.
- For the Burnt Honey Caramel, pour cream into a saucepan, place over low to medium heat and bring to a simmer.
- In a separate saucepan cook honey over medium heat until dark amber in colour then remove from the heat and slowly pour in the warmed cream.
- Add the butter and salt then mix to combine. Set aside on the bench to cool completely.
- For the Crème Fraiche Ice-cream, combine milk and caster sugar in a saucepan, place over low to medium heat until warm.
- In a bowl, whisk together the egg yolks and brown sugar until well combined.
- Add the warmed milk mixture to the eggs, whisking to combine then return the mixture to the saucepan, place over medium heat and cook to 85°C.
- Remove from the heat and place over a bowl of iced water to cool the mixture completely.
- Once cool, fold through the crème fraiche.
- Pour into an ice-cream machine and churn according to manufacturer instructions.
- Once churned, swirl burnt honey caramel and honeycomb crunch through the ice-cream. Set aside in the freezer until required.
- For the Passionfruit Snow, place gelatine in a small bowl and cover with cold water. Set aside for approximately 5 minutes until pliable. Once pliable, drain the gelatine and squeeze out excess water. Set aside until required.
- Combine passionfruit puree, water and sugar in a saucepan over low to medium heat and bring to a simmer.
- Remove from the heat and add the softened gelatine, stirring until combined.
- Place over a bowl of ice to cool then transfer into an ISI gun.
- Charge with 2 cream chargers, shaking well after each addition. Set aside in the fridge until required.
- For the Passionfruit Gastrique, combine all ingredients in a saucepan and place over low to medium heat. Cook until the mixture has reduced by half.
- Remove from the heat and cool completely.
- Once cool, transfer to a piping bag and set aside on the bench until required.
- For the Balsamic Passionfruit Gastrique, combine all ingredients in a saucepan and place over low to medium heat. Cook until the mixture has reduced by half.
- Remove from the heat and cool completely.
- Once cool, transfer to a piping bag and set aside on the bench until required.
- For the Ginger Gastrique, combine all ingredients in a saucepan and place over low to medium heat. Cook until the mixture has reduced by half.
- Remove from the heat and cool completely.
- Once cool, transfer to a piping bag and set aside on the bench until required.
- For the Cocoa Butter Coating, combine white chocolate and cocoa butter in a microwave safe bowl. Heat in 30 second increments, stirring often to distribute the melting chocolate until chocolate is completely melted and the mixture is combined.
- Add the yellow colouring and using a stick blender, blend until smooth and the colouring is evenly distributed through the chocolate then pour the mixture into a Wagner spray gun.
- Remove the ginger parfait from the freezer and spray an even layer of coating to lightly cover. Return the sprayed ginger parfait to the freezer.
- To Assemble, place a heaped tablespoon of honeycomb crunch in the centre of a chilled serving bowl.
- Place a ginger parfait on top of the honeycomb crunch.
- Pipe passionfruit gastrique, filling 3 alternate cavities of the ginger parfait.
- Pipe balsamic passionfruit gastrique, filling 3 alternate cavities of the ginger parfait.
- Pipe ginger gastrique, filling 3 alternate cavities of the ginger parfait.
- Place a rocher of crème fraiche ice-cream on the left-hand side of the ginger parfait.
- Create a zig zag pattern on top of the crème fraiche ice-cream with the balsamic passionfruit gastrique.
- Pipe 2 dots of ginger gastrique on top of the crème fraiche ice-cream.
- Half fill a deep baking tray with liquid nitrogen then dispense the passionfruit snow mixture from the ISI gun into the liquid. Using a slotted spoon, remove the passionfruit snow and sprinkle around the ginger parfait.
- Serve immediately.
