I recently did an event where the theme was revolved around honey.  I served 7 different appetizers all having honey as an ingredient.  Some where more subtle than others.  This one I think had a nice balance of honey, not too much and not too little.  I called this "milk and honey" because it has a few different textures of milk along with the honey in the recipe.  Some people don't always understand why appetizers can be expensive but in essence as a chef you are trying to make a complete dish in one or two bites.  The base of the recipe is a vanilla, chamomile-honey panna cotta which sits on a honey tuile cookie, topped with caramelized milk and dehydrated honey milk foam.  A really long description for a tiny bite but I think the results where a big hit with the group I served.  Here is the recipe I hope you enjoy!

Honey-Chamomile Panna Cotta (makes a half sheet pan)

6 cups of heavy cream

2/3 cup of sugar

1/4 cup of honey

1/2 cup of chamomile leaves dried

1 vanilla bean split

2 tbsp of gelatin (beef)

6 tbsp of water

 

Dehydrated milk foam

2 1/2 cup milk 

1/2 cup of glucose

3 tbsp of honey

 

Caramelized milk 

1/2 cup of butter

4 tbsp of powdered milk

 

Honey Tuile batter

1/3 cup of flour

1/3 cup of sugar

3 tbsp of honey

1/8 tsp of salt

3 egg whites

2 1/2 tbsp of butter

 

Preheat oven to 175 degrees

To make the dehydrated milk foam,

Place milk, glucose, and honey into a pot and heat until just under a boil about 180-190 degrees.  Meanwhile line a sheet pan with with acetate paper.  Remove the milk from the heat and froth with a hand blender. Scoop out the foam onto the sheet pan.  Once full place in the oven and dry in the oven for at least 4 hours or until the foam is dried.  Take out and allow to cool before you remove the acetate and break up the milk.  Store in air tight container.

For the caramelized milk

Take butter and melt in a pot then add the dry milk powder.  Cook on medium heat stirring occasionally until the milk solids turn golden brown.  Then strain off the butter and place on a paper towel.  Season lightly with salt.  Store in a air tight container.

For the tuile cookie

In a bowl mix flour, salt, and sugar. Then in the middle of the bowl make a well and add egg whites, honey, and melted butter.  Whisk until combined.  You can rest your batter for an hour in the refrigerator.  Then when ready to bake turn you oven up to 350 and fill a squirt bottle with the batter.  I then used a small round macaron template  and squirted the batter in each template.  Then placed in the oven and baked for roughly 12 minutes or until really golden brown.  If the cookie isn't cooked enough it will be soft and chewy, if yours turn out this way after cooling the cookies then place them back in the oven for a few more minutes.  The cookies want get crisps until they cool and that is the texture you want.  A crunchy thin cookie.  Place in an air tight container until all the batter is gone.

For the panna cotta,

Place cream, vanilla bean, dried chamomile, sugar, and honey into a pot.  Bring to a simmer then turn off the heat.  Allow the cream to cool slightly and steep the chamomile.  Then in another bowl mix water and gelatin and allow it to bloom for 3 minutes.  Then take some of the warm cream and strain it over the bowl of gelatin.  Once melted you can add all of the gelatin mixture back into the cream mixture and stir well.  Then strain the pana cotta onto a sheet pan and place into the refrigerator until set ( at least 2 hours).  

To assemble 

Take a small round cookie cutter and cut small rounds in the pana cotta.  Then place the panna cotta on top of the tuile cookies.  Place a small dot of honey on top of the panna cotta.  Then garnish with caramelized milk, dehydrated milk foam, and flower.  Serve and enjoy!


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