Milk Mousse with Orange, Rosemary & Honey

for 8-10 persons

Honey Cake

100 gr milk
10 gr baking powder
170 gr honey
1 small egg
8 gr butter
80 gr brown sugar
185 gr flour 70%
1/2 orange zest
1/2 lemon zest

In a warm pot (around 80°C) add milk, honey, butter and brown sugar. In a mixing bowl add flour, baking powder, eggs orange, lemon zest. Start mixing them slowly while adding the warm mix from the pot. Let the mix stand for 4-5 hours in the fridge. Bake in a tray, in the desirable size at 145°C for approximately 15-20 min.

Honey Crumble

50 gr butter
25 gr brown sugar
25 gr honey
50 gr flour
25 gr almond powder
25 gr oats

Mix all the ingredients together in a bowl or a mixer. Place 10 gr of crumble in the metal ring and bake at 170°C for 10-15 min (depends on your oven).

Light Milk Mousse

250 gr milk
340 gr Valrhona Orizaba Lactée
6 gr gelatins
500 gr whipped cream

Boil the milk, add gelatins and mix well. Make an emulsion with the melted milk chocolate. Let the mix cool down at 38°C and add the whipped cream. Fill the molds immediately and freeze.

Rosemary Jelly

100 gr orange puree
10 gr rosemary
10 gr glucose
3 gr gelatins

Warm the orange puree, glucose and the rosemary to 80°C. Add the gelatins and mix well. Sieve the mix and pour over the molds. Freeze immediately.

Chocolate Glaze

300 gr white chocolate
30 gr vegetable oil
pollen for decoration

Melt the chocolate and add the vegetable oil. Mix well and keep the mix to 40°C.

Assembly

Pour the mousse in the half spheres molds. Fill the molds with the milk mousse. Cut the honey cake with a metal ring and place it on top of one of the half spheres. Place the orange jelly on the other half sphere and freeze. When the half spheres are frozen stack them together to form a nice round sphere. Dip the sphere into the chocolate and roll it into the pollen. Place the sphere on top of the honey crumble and decorate with fresh flowers.

Photo Credit: Anastasia Loukrezi