Summer fruit pudding with Welsh honey and lavender cream

Preparation method

1. For the fruit jelly, bring the fruit syrup to the boil in a heavy-based pan, stir in the agar-agar powder and simmer for 2-3 minutes, or until dissolved. Remove from the heat and pour into a shallow tray, roughly 2mm in depth, then chill in the fridge for one hour, or until set.

2. For the lavender cream, bring the milk to the boil in a heavy-based pan with the lavender flowers, then allow to infuse for 10-15 minutes off the heat.

3. In a bowl, whisk together the egg yolks, sugar and cornflour until pale and fluffy. Pour the hot lavender milk through a fine sieve into the egg mixture, whisking continuously, until well combined. Discard the lavender flowers.

4. Return the lavender mixture to a clean pan and set over a medium-low heat, whisking continuously, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and allow to cool to room temperature. Once cooled, place into a piping bag and chill in the fridge until needed.

   Technique: Using piping bags

5. For the stewed fruit, place all of the fruit into a hot dry pan and cook for about one minute, or until the liquid in the fruits start to come out. Stir in the sugar and vanilla seeds, then deglaze the pan with the Muscat wine, scraping up any sugar that has stuck to the bottom. Simmer for 3-4 minutes, or until the liquid has reduced by half and is syrupy. Set aside.

   Technique: De-glazing pan gravy

6. For the honey foam, bring the milk to the boil in a heavy-based pan, remove from the heat and stir in the gelatine leaf until dissolved. Whisk the egg yolks and sugar together until pale and fluffy, then slowly pour in the hot milk, whisking continuously until smooth and creamy.

7. Return the mixture to a clean pan and set over a medium-low heat, whisking continuously, until the mixture thickens enough to coat the back of a spoon. Pass the mixture through a fine sieve into a bowl, then stir in the honey, to taste. Allow to cool to room temperature, then chill in the fridge until cooled.

8. When the mixture is cooled, pour into an espuma gun and charge with two gas chargers. Keep in the fridge until needed.

9. To serve, spoon a layer of fruit jelly in the bottom of each of four sterilised mini jam jars or Kilner jars so that it is a quarter filled. Next, pipe the lavender cream on top of the jelly, followed by the stewed fruits. Fill the rest of the jar with a layer of honey foam, then garnish with a few cubes of toasted brioche.

1-2 hours preparation time

30 mins to 1 hour cooking time

Serves 4