Bee's Dream, a Dessert with Heather Honey

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Harvesting Honey! My Days Learning from a Master Beekeeper

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1) Making Granola with Heather Honey

• 200g of various unsweetened flakes, nuts, kernels, popped grain, seeds of your choice.

• 40g Heather Honey

• 1/2 teaspoon ground cinnamon

Put heather honey on low heat

Stir in cinnamon

Mix with remaining ingredients and spread thinly on a baking sheet

Bake at 180 Celsius degrees in the oven for approx. 10 minutes

2) Making goat cheese foam

• 200g goat cream cheese

• 250g whipping cream

• 10g of sugar

• 1/2 vanilla pod, scraped out

• 1 lemon, zest and juice

• Pinch of salt

Stir the goat cream cheese with all the ingredients until smooth.

Combine with the whipping cream using fold method.

Pour into a piping bag.

Let chill until serving.

If you don’t like the taste of the goat cheese (it can be intense!), use normal cream cheese instead.

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3) Making Apricot sorbet

• 500g apricot puree

• 250gr sugar syrup

• 1 sheet of gelatin

• 1 lemon, zest and juice

Soak gelatine.

Dissolve in part of the puree.

Mix all ingredients and freeze in ice cream machine.

You don’t have an ice machine?

You can also create a sorbet using your home freezer. To do this, put the mixture of apricot puree, sugar syrup, gelatine and lemon in the freezer and stir regularly. First wait until the mixture is frozen on the edge, then stir well. Repeat the process 2-3 times, always whipping in plenty of air until you have a soft ice-cream-like mass.

4) Making Apricot/peach/plum compote with heather honey and rosemary

• 8 apricots/plum or 4 peaches

• 90gr sugar syrup

• 1/2 vanilla pod

• 50g heather honey

• Sprig of rosemary

• Lemon zest

Core and quarter the apricots.

Bring the remaining ingredients to the boil.

Add the apricots - put the lid on and let it simmer until serving.

5) Putting it together

Now put one layer on top of another starting with the sorbet, goat cheese foam, apricot compote, granola.

Then add lemon thyme and lemon zest for garnish.

This dessert is called ‘Bee’s Dream” by chef Fabian Baum!

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