Recipe Friday: More Honey than Vinegar

Add all ingredients (except the Grand Marnier and gelatin) to a food processor and start blending.

Slowly add the Grand Marnier until incorporated.

Bloom the gelatin in cold water, then add to a dry pan and melt over a low heat.

Add to the blender and blitz to incorporate.

Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours. Portion into rectangles approximately 2cm x 10cm and refrigerate until ready to serve.

Combine all the ingredients except baking soda in saucepan. Boil to 300 degrees F.

Remove from heat and whisk in baking soda. Pour into a greased pan. Let cool for 1 hour. Crumble.

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.

Using a stand mixer, paddle both flours, butter, confectioners’ sugar, and salt on low speed until the dough forms a crumbly texture.

Transfer to baking sheet and bake until golden brown, about 25 minutes, stirring every 10 minutes to evenly brown the shortbread.

Let cool at room temperature.

Transfer the mixture to a food processor and pulse to a fine crumble.

Transfer the crumble to a blender and blend in the oil on low speed. Once fully incorporated, puree on high until the shortbread becomes liquified.

Pour liquid into honeycomb mold and freeze. 

Stir slowly to incorporate vinegar into honey.

Place the mascarpone mousse portion on plate.

Add frozen honeycomb-molded shortbread glaze on top of the mousse.

Add the honeycomb crumble on either side of the mousse.

Garnish with bee pollen.

Lastly, drizzle the vinegar honey on top using a honey dipper.