The classic, creamy dessert gets an update! We perfume the jiggly cream with the delicate scents of orange, vanilla, and licorice. Garnish with sweet bee pollen and vibrant blood orange segments for a presentation that’s sure to impress!
2 1/4 cups (500 ml) whipping cream
1 cup (240 ml) buttermilk
3 1/2 ounces (100 g) plus 1/2 cup (120 ml) honey
1 vanilla bean, split, seeds scraped out, seeds and pod reserved separately
1 tablespoon (15 ml) fennel pollen, ground in mortar and pestle
1 tablespoon (15 ml) orange blossom water
3 1/2 ounces (100 g) white chocolate, chopped
6 sheets gelatin (or 2 1/2 teaspoons/12.5 ml powder)
3 oranges, zest
2 tablespoons (30 ml) bee pollen, to garnish
2 blood oranges, segmented, to garnish
In a small pot, combine cream, buttermilk, three and a half ounces of honey, vanilla seeds and pod, ground fennel pollen, and salt.
Bring the mixture up to a very gentle simmer and infuse for 55 minutes.
Meanwhile, make the orange blossom honey: mix the remaining half a cup of honey with orange blossom water. Set aside and reserve for plating.
Bloom the gelatin in cold water for seven to eight minutes, until soft.
Drain and squeeze the water out of the gelatin.
Add the gelatin, white chocolate, and orange zest and stir gently for one to two minutes, until the gelatin has dissolved.
Simmer for five more minutes, then remove from heat and strain the mixture through a fine sieve. Discard the solids.
Remove from heat and allow the mixture to cool at room temperature for 30 minutes, stirring occasionally.
Carefully divide the mixture into four rocks glasses, avoiding splatter for a neat presentation.
Refrigerate overnight, until set and completely firm.