If you're looking for an original way to enjoy rosemary honey, today we're offering a recipe for small pots of rosemary honey and candied almond cream. This recipe combines the delicate flavor of rosemary honey with the creamy texture of the cream pots, for a dessert that's both refined and delicious. And to add a little crunch, candied almonds are incorporated into the preparation.
The ingredients
Rosemary Honey Diplomat Cream
- 4.5 sheets of gelatin
- 560 g milk
- 80 g rosemary honey
- 35 g granulated sugar
- 90 g egg yolks
- 20 g cornstarch
- 20 g flour
- 1/2 vanilla bean
- 60 g butter
- 420 g very cold full-fat liquid cream
For this recipe, you can find our rosemary honey on our website!
Candied almonds
- 200 g almonds
- 50 g water
- 100 g granulated sugar, including one sachet of vanilla sugar
- 10 g butter
The steps
Step 1
Soak the gelatin sheets in cold water.
In a saucepan, heat the milk with the rosemary honey and the vanilla bean, split and scraped in half.
Bring the mixture to a boil.
Step 2
Meanwhile, add the egg yolks to a bowl and whisk vigorously with the granulated sugar.
Then add the sifted flour and cornstarch, mix well.
Step 3
Remove the vanilla bean from the milk and pour one-third of the hot milk over the egg, cornstarch, and flour mixture.
Quickly dilute and pour everything back into the saucepan.
Thicken over low heat for 3 minutes, then remove from heat and add the butter in pieces.
Drain the gelatin, then add it to the rosemary honey cream.
Transfer to a container and let cool in the refrigerator.
Step 4
After about an hour, whisk the cold pastry cream to smooth it.
Whip the very cold liquid cream in a mixer to make whipped cream and gradually incorporate it into the rosemary honey pastry cream.
Pour the diplomat cream into a piping bag fitted with the nozzle of your choice.
Step 5
In a saucepan, heat the water and sugar to 118°C using a cooking thermometer.
Remove from heat, add the almonds and mix until a sandy white mixture is obtained.
Return to low heat and let the almonds caramelize while stirring.
Add the butter off the heat then pour the caramelized almonds onto a baking sheet covered with parchment paper.
Let cool and crush the caramelized almonds.
Step 6
Serve the Famille Perronneau rosemary honey cream in small pots and decorate with caramelized almonds.
Step 7
Refrigerate for 30 minutes, and all that's left is to enjoy your small pots of rosemary honey and candied almond cream.
Credit: Pâtisserie Gourmandise
Discover other recipes on our blog, such as a recipe for crème brûlée with acacia honey.
