Gideon Landman
Executive Chef at Origine
Photography by Manja Wachsmuth
A seasonal dessert with a unique whisky-infused Mānuka Honey twist, this indulgent treat brings smooth rich caramel and cream together to perfectly complement the shaper citrus fruit notes.
Honey Baba, Citrus Fruits & Honey Mousse
The approach to creating the mousse is all about classic craft. You place the honey in a pot and heat to 135 degrees then add the butter and stir until melted. Next pour in 150 grams of cream, bring to the boil, then remove from the heat. After that, transfer the mixture to a bowl, add the soaked and squeezed gelatine leaves and stir until fully dissolved. After letting it cool, gradually combined the caramel mixture with the 400 grams cream and semi-whipped into soft peaks.
“Working with the seasons (and French techniques), the whisky-infused Mānuka Honey is very versatile and compliments a broad range of ingredients. The creations were based on childhood favourites and it was a pleasure to explore what could be done with The Southerly. It represents the country proudly.”
Gideon Landman
Executive Chef
Origine
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