Honey dessert! 

The yoghurt liquid

• Pour the yoghurt on a sieve that’s lined with a kitchen paper and let it drain for at least 24 hours in your fridge. Save both the liquid and the drained yoghurt. The drained yoghurt you can use to make a yoghurt foam.

The honey & tea pastille

• Pour the yoghurt liquid into a saucepan and also add the star anise, the cardamom seeds, the cinnamon stick and the peel from the lemon. Then bring this to a boil.
• Once it’s boiling turn off the heat and let it cool down for 2 minutes.
• After that add the tea leaves. Now let it sit for 5 minutes.
• Then add the ginger syrup, the orange juice and the honey. Now mix this well and then pass it through a fine sieve.
• Once that’s done use the base to fill your desired mold. Then let it set in your freezer. 

The drained yoghurt

• Pour the yoghurt on a sieve that’s lined with a kitchen paper and let it drain for at least 24 hours in your fridge. Save both the liquid and the drained yoghurt. The liquid you can use to make a pastille.

The yoghurt & honey foam

• Start by soaking the gelatin in cold water.
• Then pour the cream into a saucepan together with the orange juice and the honey. Mix this and then bring it to a boil.
• After that dissolve the gelatin and mix it once more. Then pour the hot liquid on the drained yoghurt and blend it till smooth. Do this with a hand blender or blend it in a food processor.
• Now pour it into a siphon and charge it with 2 charges. Shake it well after each charge. Then let it cool down completely in your fridge.
• The foam has a great texture and stays super stabile. 

• Take the remaining drained yoghurt and season it with 10% icing sugar and some orange zest. Mix it well.
• Then transfer it into a piping bag and keep it in your fridge for later. 

• Pour the egg white into a blender and also add the oil, the butter, the honey, the flour and the salt. Blend this till smooth.
• Once it’s smooth you can spread it on a honey grid mold. Now level it and then bake it at 160 °C (320 °F) till golden brown. This takes around 20 minutes.
• Then let this cool down completely. After that take some more tuille batter and apply a thin layer on top of the whole mold. Now bake it for a couple of minutes till it starts to color.
• Then while it’s still hot gently remove it from the mold and let it cool down. Now portion it into 4 tuilles and trim all the edges but one short side.
• Then gently fold it into a cylinder and press it well so the ends stick to each other.
• Once that’s done let them dry at 80 °C (176 °F) for 30 minutes till completely crispy. Then keep them dry and covered for later. 
  
• Even without the double layer the tuille is already very delicious and the recipe is super easy to remove from the mold and shape. 

• Mix the sugar with the water and caramelize it on a medium heat till it’s a golden brown caramel.
• Once golden add the almonds and caramelize them for a couple of minutes till they are golden brown as well. Keep on mixing to prevent them from burning.
• Then pour it on a silicon sheet and spread it. Now let it cool down out of the fridge.
• After that break it into smaller pieces and transfer it into a blender. Now blend it till it’s almost smooth. I still want it to have a little crunch, so it will only take a minute or 5. If it’s not 100% smooth it will also be a lot thicker. 

• Pour the honey into a saucepan and also add the sugar. Then heat it up till it’s a light golden caramel.
• Meanwhile press a piece of parchment paper together and then unfold it. Now use it to cover the inside of a bowl.
• Once the caramel is done add the baking soda and quickly mix it for 4 seconds. Then directly pour it into the bowl and let it souffle as much as possible. Beware that the honeycomb might overflood, so make sure the bowl is big enough.
• Now place the bowl in a cool place and let the honeycomb cool down completely.
• After that remove the parchment paper and use a serrated knife to portion it into big pieces. Keep them as big as possible till you’re going to serve the honeycomb.
• Now keep them dry and covered for later. 

• First place the cylinder on a plate and fill the bottom with a thin layer of the seasoned yoghurt. Now put a frozen pastille on top.
• Then add a layer of the almond praline. Put a piece of honeycomb on top and then cover it completely with the yoghurt foam.
• Now sprinkle some bee pollen on top and then it’s ready to be served!