IN A DELICIOUS HONEYCOMB
JOSÉ IGNACIO HERRÁIZ - RAFF SAN PEDRO
Ingredientes
  • For the honeycomb: 1 egg, 140 g flour, 35 g Trisol, 300 g milk
  • For the ice cream: 170 g honey, 170 g milk, 170 g cream, 60 g egg yolk 
  • Acid thyme gel: 400 g Conference pears, 250 g sugar, 750 g water, 30 g lemon thyme, 4 g rosemary, 15 g agar
  • For the honey cream: 3.5 g agar, 3 egg yolks, 35 g sugar, 57 g honey, 225 g cream, 1 g salt

  • Preparation is similar to a traditional Manchegan flower.

  • The bumblebees are made with dried apricot and black garlic liquid.

 

JOSÉ IGNACIO HERRÁIZ - RAFF SAN PEDRO

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