Jess Lemon’s Humble Bee

Name: Humble Bee
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Cuisine: Contemporary, Modern
Ingredients: 700 g fresh ginger (skin peeled); Cheesecloth; 205 g caster sugar; 75 g glucose syrup; 30 g honey; 70 water; 9 g bicarb soda; 5 egg yolks; 100 g ginger juice; 80 g caster sugar; 250 g double cream; 5 g roasted ginger powder; 125 g honey; 80 g double cream; 20 g butter; 2 g salt; 250 milk; 50 caster sugar; 60 egg yolk; 10 g brown sugar; 200 g crème fraiche; 100 g passionfruit; 50 g water; 45 g caster sugar; 1 gold leaf gelatine; 50 g passionfruit purée; 50 g white vinegar; 50 g caster sugar; 50 g passionfruit purée; 50 g white vinegar

Jess Lemonʼs Humble Bee recipe tastes incredible. See ingredients & method below.

A playful and clever take a honey flavoured dessert, as seen on Dessert Masters.

Notes of honey and ginger feature throughout this incredibly intricate dish. ... More

prep

cook

yield

difficulty

Ingredients

Ginger Juice

700 g fresh ginger (skin peeled)
Cheesecloth

Honey Comb 160°C

205 g caster sugar
75 g glucose syrup
30 g honey
70 water
9 g bicarb soda

Ginger Parfait

5 egg yolks
100 g ginger juice
80 g caster sugar
250 g double cream
5 g roasted ginger powder

Honey Caramel

125 g honey
80 g double cream
20 g butter
2 g salt

Crème Fraiche Ice Cream

250 milk
50 caster sugar
60 egg yolk
10 g brown sugar
200 g crème fraiche

Passionfruit Snow

100 g passionfruit
50 g water
45 g caster sugar
1 gold leaf gelatine

Passionfruit Gastrique

50 g passionfruit purée
50 g white vinegar
50 g caster sugar

Balsamic Passionfruit Gastrique

50 g passionfruit purée
50 g white vinegar
50 g caster sugar

Ginger gastrique

50 g ginger juice
50 g white vinegar
50 g caster sugar

Cocoa Butter Coating

400 g white chocolate
200 g cocoa butter
10-12 g yellow powder colour

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Method

You'll need to allow extra prepping time to chill the ginger parfait and churn the crème fraiche ice cream.

Ginger Juice

Peel the ginger skin off using a spoon and cut the flesh into 1cm thick slices.
Place the ginger into a thermomixer bowl and process until the flesh turns into a pulp.
Pass the mixture through a cheesecloth over a sieve, and squeeze the cloth till all the juices are extracted.
Pass through a sieve if required to remove any ginger fibre.

Honey Comb 160°C

Combine the sugar, glucose syrup, honey and water in a saucepan over medium to low heat. Stir once and bring to 160°C.
Once the temperature is achieved, remove from the stove and whisk in the bicarb soda, whisk vigorously and immediately transfer the mix onto a silpat mat lined into a rectangular dish.
Allow to cool down completely for about 45 minutes at room temperature.
Once the honeycomb is completely cooled down and has hardened, remove it from the silpat mat and slice it into small crumbs. Set aside in an airtight container.

Ginger Parfait

Place egg yolks into a stand mixer bowl fitted with a whisk attachment. Set aside.
In a small saucepan bring together the ginger juice and sugar. Stir once and heat over medium to low heat until it reaches 115°C.
Once the sugar syrup has reached temperature, beat the egg yolks on high until doubled in volume.
Reduce the speed to low and gradually add in the sugar syrup, beat on high until it has tripled in volume and has cooled down.
Meanwhile, whip the double cream until it is semi-whipped.
Remove the egg mixture from the stand mixer and fold the egg mixture onto the cream in 1/3 at a time.
Add in the roasted ginger powder and transfer the mix into a piping bag.
Pipe into honeycomb silicone moulds and blast chill until completely set.
Once frozen, de-mould and place them onto a pan lined with a silicone mat, ensuring they are 2-3cm apart. Set aside in the freezer.

Honey Caramel

Bring cream to a simmer in a separate pot.
Cook honey in a saucepan until a dark amber colour is achieved.
Deglaze with the hot cream and remove from the heat.
Add in the butter and salt and mix until well combined, cool down completely.

Crème Fraiche Ice Cream

Combine milk and sugar in a saucepan over medium to low heat, and heat until warm.
In a separate bowl, whisk together the egg yolks and brown sugar until well combined.
Temper in the hot milk mixture and pour the mix back on the heat. Cook to 85°C and remove from the heat.
Cool down the mixture over an ice bath and fold in the crème fraiche.
Pour into a pre-chilled ice cream churner and churn until thick and creamy. Or Churn using liquid nitrogen.
Swirl a generous amount of burnt honey caramel and sprinkle of honeycomb into the churned ice cream and freeze.

Passionfruit Snow

Combine passionfruit, water and sugar into a saucepan over medium to low heat and bring to a simmer.
Remove from the heat and add in the bloomed gelatine. Cool down and pour into a siphon gun canister.
Charge twice shaking well after each addition. Set aside in the fridge.

Passionfruit Gastrique

Combine all ingredients in a saucepan over medium to low heat. Cook until it has reduced by half.
Remove from the heat and cool down completely.
Transfer the mix into a piping bag and set aside.

Balsamic Passionfruit Gastrique

Combine all ingredients together in a saucepan over medium to low heat. Cook until it has reduced by half.
Remove from the heat and cool down completely.
Transfer the mix into a piping bag and set aside.

Ginger Gastrique

Combine all ingredients together in a saucepan over medium to low heat. Cook until it has reduced by half.
Remove from the heat and cool down completely.
Transfer the mix into a piping bag and set aside.

Cocoa Butter Coating

Combine white chocolate and cocoa butter in a microwave-safe bowl and heat until completely melted in 30-40 sec bursts.
Add in the yellow food colouring and using a stick blender, emulsify until smooth.
Pour the mix into a Wagner spray gun and keep warm.

Assembly

Spray the ginger parfait with the yellow cocoa butter coating just until coated, and set aside in the freezer.
On the bottom of a chilled plate place a generous spoon of honeycomb crunch, topped with the coated parfait.
Pipe 3 of each gastrique into the honeycomb cavities in alternating order.
Rocher the crème fraiche ice cream on the left-hand side of the honeycomb. Create a zig-zag piping of the balsamic gastrique on top of the ice cream. With 2 dollops of ginger gastrique.
Finish off with the passionfruit snow which has been finished off in a liquid nitrogen bath. Serve immediately.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Jess Lemon’s Humble Bee

Jess Lemonʼs Humble Bee recipe tastes incredible. See ingredients & method below.

A playful and clever take a honey flavoured dessert, as seen on Dessert Masters.

Notes of honey and ginger feature throughout this incredibly intricate dish. ... More

prep

cook

yield

difficulty

Ingredients

Ginger Juice

700 g fresh ginger (skin peeled)
Cheesecloth

Honey Comb 160°C

205 g caster sugar
75 g glucose syrup
30 g honey
70 water
9 g bicarb soda

Ginger Parfait

5 egg yolks
100 g ginger juice
80 g caster sugar
250 g double cream
5 g roasted ginger powder

Honey Caramel

125 g honey
80 g double cream
20 g butter
2 g salt

Crème Fraiche Ice Cream

250 milk
50 caster sugar
60 egg yolk
10 g brown sugar
200 g crème fraiche

Passionfruit Snow

100 g passionfruit
50 g water
45 g caster sugar
1 gold leaf gelatine

Passionfruit Gastrique

50 g passionfruit purée
50 g white vinegar
50 g caster sugar

Balsamic Passionfruit Gastrique

50 g passionfruit purée
50 g white vinegar
50 g caster sugar

Ginger gastrique

50 g ginger juice
50 g white vinegar
50 g caster sugar

Cocoa Butter Coating

400 g white chocolate
200 g cocoa butter
10-12 g yellow powder colour

Method

You'll need to allow extra prepping time to chill the ginger parfait and churn the crème fraiche ice cream.

Ginger Juice

Peel the ginger skin off using a spoon and cut the flesh into 1cm thick slices.
Place the ginger into a thermomixer bowl and process until the flesh turns into a pulp.
Pass the mixture through a cheesecloth over a sieve, and squeeze the cloth till all the juices are extracted.
Pass through a sieve if required to remove any ginger fibre.

Honey Comb 160°C

Combine the sugar, glucose syrup, honey and water in a saucepan over medium to low heat. Stir once and bring to 160°C.
Once the temperature is achieved, remove from the stove and whisk in the bicarb soda, whisk vigorously and immediately transfer the mix onto a silpat mat lined into a rectangular dish.
Allow to cool down completely for about 45 minutes at room temperature.
Once the honeycomb is completely cooled down and has hardened, remove it from the silpat mat and slice it into small crumbs. Set aside in an airtight container.

Ginger Parfait

Place egg yolks into a stand mixer bowl fitted with a whisk attachment. Set aside.
In a small saucepan bring together the ginger juice and sugar. Stir once and heat over medium to low heat until it reaches 115°C.
Once the sugar syrup has reached temperature, beat the egg yolks on high until doubled in volume.
Reduce the speed to low and gradually add in the sugar syrup, beat on high until it has tripled in volume and has cooled down.
Meanwhile, whip the double cream until it is semi-whipped.
Remove the egg mixture from the stand mixer and fold the egg mixture onto the cream in 1/3 at a time.
Add in the roasted ginger powder and transfer the mix into a piping bag.
Pipe into honeycomb silicone moulds and blast chill until completely set.
Once frozen, de-mould and place them onto a pan lined with a silicone mat, ensuring they are 2-3cm apart. Set aside in the freezer.

Honey Caramel

Bring cream to a simmer in a separate pot.
Cook honey in a saucepan until a dark amber colour is achieved.
Deglaze with the hot cream and remove from the heat.
Add in the butter and salt and mix until well combined, cool down completely.

Crème Fraiche Ice Cream

Combine milk and sugar in a saucepan over medium to low heat, and heat until warm.
In a separate bowl, whisk together the egg yolks and brown sugar until well combined.
Temper in the hot milk mixture and pour the mix back on the heat. Cook to 85°C and remove from the heat.
Cool down the mixture over an ice bath and fold in the crème fraiche.
Pour into a pre-chilled ice cream churner and churn until thick and creamy. Or Churn using liquid nitrogen.
Swirl a generous amount of burnt honey caramel and sprinkle of honeycomb into the churned ice cream and freeze.

Passionfruit Snow

Combine passionfruit, water and sugar into a saucepan over medium to low heat and bring to a simmer.
Remove from the heat and add in the bloomed gelatine. Cool down and pour into a siphon gun canister.
Charge twice shaking well after each addition. Set aside in the fridge.

Passionfruit Gastrique

Combine all ingredients in a saucepan over medium to low heat. Cook until it has reduced by half.
Remove from the heat and cool down completely.
Transfer the mix into a piping bag and set aside.

Balsamic Passionfruit Gastrique

Combine all ingredients together in a saucepan over medium to low heat. Cook until it has reduced by half.
Remove from the heat and cool down completely.
Transfer the mix into a piping bag and set aside.

Ginger Gastrique

Combine all ingredients together in a saucepan over medium to low heat. Cook until it has reduced by half.
Remove from the heat and cool down completely.
Transfer the mix into a piping bag and set aside.

Cocoa Butter Coating

Combine white chocolate and cocoa butter in a microwave-safe bowl and heat until completely melted in 30-40 sec bursts.
Add in the yellow food colouring and using a stick blender, emulsify until smooth.
Pour the mix into a Wagner spray gun and keep warm.

Assembly

Spray the ginger parfait with the yellow cocoa butter coating just until coated, and set aside in the freezer.
On the bottom of a chilled plate place a generous spoon of honeycomb crunch, topped with the coated parfait.
Pipe 3 of each gastrique into the honeycomb cavities in alternating order.
Rocher the crème fraiche ice cream on the left-hand side of the honeycomb. Create a zig-zag piping of the balsamic gastrique on top of the ice cream. With 2 dollops of ginger gastrique.
Finish off with the passionfruit snow which has been finished off in a liquid nitrogen bath. Serve immediately.