Need help breaking down this dessert.

I am trying to construct this “lemonade parfait” of sheep’s milk and lemon. I am pretty sure I’ve got the actual parfait down, but I can’t figure out to make the “honeycomb” spun sugar/honey decoration surrounding the dish. Any ideas if it’s made of anything accept sugar or any techniques on how to make such a thin, delicate ring? Thank you!

  • Posted by: LwKw
  • October 27, 2019
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Nancy October 27, 2019
This lemonade parfait...
Which or whose.
Please give us link, then we may be able to help with ideas.
LwKw October 27, 2019
I believe it’s from Gordon Ramsay’s Royal Hospital Rd location. As far as I know, there isn’t a recipe out there...

Nancy October 27, 2019
LwKw - here are two links on how to make something LIKE the honeycomb circle.
One is from Gordon Ramsay, but for a berry dessert, and one if from Breyers (the ice cream people, so well tested).
Neither is the delicate almost bangle-bracelet shape in the photo. I suspect it is made with a very thin honey mixture, poured quickly onto or into a cold mold to help it set. Maybe you can find something similar in other dessert-expert books, like those of Rose Levy Beranbaum.
Side note - I often find that fancy dessert garnishes made with precision in a top restaurant or bakery are very difficult and sometimes impossible to make exactly at home. But often, I can get close on size, texture, color, taste.
Good luck with the lemon-sheep milk dessert.
LwKw October 27, 2019
I will check those out. Thank you very much! Super helpful!
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