Free shipping over €49

secured payment - shipping within 48h

Free shipping over €49

EN | FR

Acacia honey from Jura

Subtle and delicate

Voir fiche produit

Carpaccio

Acacia honey from Jura

Voir fiche produit

Waffle mixture

  • 30 g flour
  • 20 g chestnut flour
  • 20 g vanilla sugar
  • 45 g white cheese
  • 20 g liquid cream
  • 40 g Hédène acacia honey

Acacia Tempura

  • 80 g cornflour
  • 80 g flour
  • 1 egg yolk
  • 180 g sparkling water
  • 40 g Hédène acacia honey
  • 40 acacia flowers
  • Icing sugar

Strawberry pastry

  • 250 g strawberries
  • 40 g sugar
  • 1 lemon juice

Fraises

  • 250 g Mara wild strawberries

Waffle mixture

Blend all powders together and strain them. Incorporate white cheese and liquid cream with a spatula. Add honey. Mold the mixture until you have a thick and smooth consistency. Bake waffles in a hot tin.

Acacia Tempura

Blend egg yolk and honey. Add flour and sieved cornflour. Pour sparkling water and smooth dough with a whisk. Dip acacia flowers in dough and fry them at 160 degrees C. Dry and sparkle with icing sugar.

Strawberries dough

Blend strawberries with sugar and lemon juice. Filter ¼ coulis and let it cool in the fridge. In a frying pan, cook the coulis remainder without straining it until you have a thick dough. Set aside in the fridge.

Presentation

Wash and prepare strawberries. Cut them in fine slices and draw a carpaccio in the middle of the plate. Spread pastry with a spatula on a side and then put some strawberry coulis on the other side. Drop off tempuras and cool acacia flowers. Serve waffles aside.