A few of us from the Orange store were lucky enough to celebrate Lolli Redini’s 15th Birthday during Orange F.O.O.D Week, earlier this month. Over 5 hours we were served 8 courses, all paired with beautiful local wines. It was hard to choose a favourite course I must say, but Millie (Lollis pastry chef) may have stole the show with her honey bavarois with fresh local figs, quince & a fig leaf ice cream. For the next 2 weeks, I was craving more. When our first order of Maya Sunny Honey arrived, I thought it was the perfect time to re-create the bavarois.
Maya Sunny Honey is 100% raw honey from Mudgee, NSW. We have a selection in stock now including saffron honey, macadamia crunch, eucalyptus, iron bark & honeycomb. What makes this honeycomb so unique? The honeycomb is created by allowing the bees to create the honeycomb from scratch in an empty jar, rather than it being cut from a frame. They are the only company in Australia, Europe, UK & America that allows there bees to shine in this way.
Honey Bavarois with crystallised violets & dried flowers
8 egg yolks (we use & recommend Aunty Rinn’s eggs from Millthorpe)
5 gold strength gelatine leaves
3 tbsp runny honey (I used Maya Sunny Honey iron bark)
1 cup milk
300ml thickened cream
crystallised violets & salad de fleurs to decorate
With a stand mixer or hand mixer, whip the cream.
Soak the gelatine leaves in cold water for 10 minutes.
Whisk egg yolks & honey together in a bowl.
Heat the milk in a saucepan over a medium heat. Stir constantly to avoid burning.
Add milk to the egg yolk mixture, whisking as your pour.
Pour the mixture back into the saucepan & place on the stove.
Squeeze out excess liquid from the gelatine & add to the saucepan to dissolve.
Take off the heat & leave aside to slightly cool.
Gently fold in the whipped cream until just combined.
Ladle the mixture into 8 x plastic dariol moulds & refrigerate for at least 4 hours.
To serve, run a butter knife around the dariol mould to loosen the bavarois onto a plate.
Sprinkle with chopped crystallised violets & our salade de fleurs (dried flowers)