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Linden honey from Picardie

Fresh and minty

Voir fiche produit

Goat cheese tartlet

Linden honey from Picardie

Voir fiche produit

Honey opaline

  • 50 g white fondant
  • 12,5 g glucose syrup
  • 25 g Hédène linden honey
  • 12,5 g isomalt
  • Bake at 162 degrees C

Honey jelly

  • 100 g water
  • 50 g Hédène linden honey
  • 1,5 g agar-agar
  • 1 lemon juice

Herbal Coulis

  • 50 g spinach
  • 60 g bear’s garlic
  • 20 g chervil
  • 20 g dill
  • 20 g Castellas olive oil
  • Salt, pepper

Decoration

  • Popcorn powder
  • Black olives powder
  • Tomato peel powder
  • Herbal and flower mix

Rich pastry

In an inox bowl, pour flour, olive oil, egg yolk and water. Knead pastry until it is solid and smooth. Spread and line 6cm-radius tartlet tins. Bake at 160 degrees C during 12 min. Turn it out and save.

Goat cheese and honey cream

In a bowl, blend honey and goat cheese. Smooth with a whisk and incorporate whipped cream with a spatula. Season. Put inside a pastry bag.

Biscuit opaline

Melt glucose, white fondant, honey and isomalt. Bake at 160 degrees C with a sugar thermometer. Pour mixture on a baking mat. Let cool. Grind and blend in a powder. Sprinkle opaline blend on a baking mat. With a square pastry cutter, make prints on the powder. Bake in oven at 160 degrees C between 2 and 3 minutes to make it smooth. Remove from oven, let cool and remove and unstick from baking mat.

Honey jelly

In a pan, pour water and honey. Heat up to 60 degrees C. Add agar-agar. Bake during a few minutes then let it cool. Mix it with lemon juice. Set aside in a cool place.

Herbal Coulis

Cook à l’anglaise herbs and spinach. Cool into cold water. Strain and mix with olive oil and a tablespoon of crushed ice. Fix dressing and sieve.

Presentation

In a plate, make a disk with pop-corn powder. Drop a tartlet garnished with goat cheese and honey. Sprinkle the tartlet with tomato powder, herbs and flowers. Drive honey opalines in the tartlet, poach honey gel points and decorate with black olives powder and herbal coulis.