HONEY CUSTARD WITH LAVENDER FOAM AND SABLE BISCUIT

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HONEY CUSTARD WITH LAVENDER FOAM AND SABLE BISCUIT

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Vilmos Dohnal Wesley Schipper

Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for "The Most Tea-Inspired Food"

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Ingredients

Sable biscuit

• 420g flour
• 280g sugar
• 250 g butter (best quality, unsweetened)
• 2 large eggs
• Pinch of salt

Lavender foam

• 200g-glucose
• 300ml water
• 50 sugar
• 6g-lavender
• 2g-salt
• 2,5 gelatin leaf

Honey custard

• 1L cream
• 24 egg yolks
• 440g honey (warm)
• Touch of salt

Methods and Directions

Sable biscuit

• Prepare the dough at least 8 hours in advance.
• In a large whisking bowl combine the flour with the sugar and salt.
• Add the eggs, mix it roughly, then add the butter.
• Avoid the dough getting too warm, work on cold surface. Store in the fridge.
• Bake at 160C degrees for 6­7 min.

Lavender foam

• Bring up to boil the glucose sugar and water, add the dried lavender, infuse for one hour under cling film.
• Add the salt and the soaked gelatin leaf.
• Chill the mixture over ice, then fill it into isi espuma guns, use 2 chargers.

Honey custard

• Warm up the honey in a medium saucepan.
• Mix it with the cream, and the lightly whisked egg yolk. keep it warm.
• Pour the mixture in a deep silicon form.
• Cook in the oven at 90C degrees for 50 minutes.

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ALL RIGHTS RESERVED © 2026 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 10/01/2026

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