Hay & Chamomile by Nazarov Denis

Brand Chef Restoran LETH

Inspired by the scent of late-summer fields, this dessert explores the warm, dry aromatics of meadow hay and chamomile through a delicate white-chocolate ganache. The composition is sharpened by cranberry and Calvados, which bring acidity, structure and a subtle depth, while fig and ginger add roundness and warmth. Visually, the contrast between the pure white sculptural form and the vivid pink glaze heightens the tension between softness and intensity.

Yield: 12 servings

Equipment:

• Small silicone molds for inserts
• Sculptural silicone molds

Hay & Chamomile Cream Infusion

Yield: approx. 700 g infused cream

• 15 g meadow hay
• 700 g heavy cream, 33% fat
• 2 g fresh thyme
• 2 g chamomile

1. Lightly break the hay into smaller pieces and briefly torch it without allowing it to darken.
2. Gently heat the cream and add thyme, hay and chamomile.
3. Infuse for 30 minutes.
4. Strain through cheesecloth.

Meadow Hay & Chamomile Ganache

• 500 g infused cream (from above)
• 10 g vanilla paste
• 10 g gold gelatin sheets, bloomed
• 140 g white chocolate, in small pieces

1. Heat 400 g of the infused cream with the vanilla paste. Do not allow it to boil.
2. Add the gelatin and white chocolate, then emulsify the ganache using a hand blender.
3. Incorporate the remaining cream and blend again until smooth.
4. Refrigerate for 12 hours to stabilize.

Cranberry-Calvados Gel

Yield: approx. 300 g gel

• 15 g granulated sugar
• 1 g agar
• 100 g water
• 150 g cranberry purée
• 10 g lemon juice
• 10 g Calvados

1. Combine the sugar and agar.
2. Heat the water and purée to 104°F (40°C).
3. Whisk in the agar mixture.
4. Boil the mixture briefly to ensure the agar is activated.
5. Remove from the heat and add the lemon juice and Calvados.
6. Chill for 1–2 hours until fully set.
7. Blend until smooth.

Fig Gel

Yield: approx. 300 g gel

• 30 g granulated sugar
• 1 g agar
• 100 g water
• 150 g fig purée
• 30 g Calvados
• 10 g lemon juice
• 30 g ginger syrup

1. Follow the same process as the cranberry gel.
2. Chill until set.
3. Blend until smooth.

White Chocolate Glaze

• 200 g cocoa butter
• 100 g white chocolate
  
  
• Gently heat the cocoa butter over medium heat until fully melted.
• Melt the white chocolate over a bain-marie until smooth.
• Combine the melted cocoa butter and white chocolate, then mix thoroughly until fully emulsified and homogeneous.
• Use at a working temperature of 95°F (35°C).

Mirror Glaze

• 10 g gold gelatin sheets, bloomed
• 55 g water
• 130 g sugar
• 130 g glucose syrup
• 165 g white chocolate, chopped
• 85 g heavy cream
• 10 g titanium dioxide

1. Combine the water, sugar, and glucose syrup in a saucepan and cook to 217°F (103°C).
2. Pour the hot syrup over the white chocolate and stir until melted.
3. Add the bloomed gelatin and mix until fully dissolved.
4. Add the cream and titanium dioxide, then blend with an immersion blender, keeping the blade submerged to avoid incorporating air bubbles.
5. Refrigerate for 24 hours before use.
6. Use at a working temperature of 86°F (30°C).

Pink Mirror Glaze

• 130 g Mirror Glaze
• 5 g pink water-soluble gel color

1. Combine the Mirror Glaze with the pink color, mixing until the color is fully incorporated and even.
2. Use at a working temperature of 86°F (30°C).

Assembly

• 30 g Cranberry–Calvados Gel
• 30 g Fig Gel
• 50 g Meadow Hay & Chamomile Ganache
• 20 g White Chocolate Glaze
• 40 g White Mirror Glaze
• 20 g Pink Mirror Glaze

1. Pipe the fruit gels into small silicone molds and freeze at -13°F (-25°C).
2. Demold the inserts and keep frozen until needed.
3. Fill the sculpture mold halfway with the prepared Meadow Hay & Chamomile Ganache.
4. Place the frozen inserts in the center, then cover with more ganache to fill the mold completely. Tap the mold lightly to release any air bubbles.
5. Freeze in a blast freezer at -13°F (-25°C) until fully set, then demold. Keep frozen until ready to glaze.
6. Heat the white chocolate glaze to a working temperature of 95°F (35°C).
7. Using a skewer, dip the frozen ganache sculpture in the glaze, applying a thin, even layer of the chocolate glaze. Allow it to set briefly, then place the dessert on a wire rack.
8. Heat the white and pink mirror glazes separately to a working temperature of 86°F (30°C).
9. Apply a thin layer of the white mirror glaze over the dessert. Let the excess drip off, then apply the pink mirror glaze as desired.
10. Reserve a small amount of the pink glaze for finishing during plating.
11. Thaw the dessert at 35°F (2°C) for 6 hours before service

Photos by Brand Chef Nazarov Denis

(This recipe appeared in the Summer 32 issue of Pastry Arts Magazine)