Jan 4th. 2013

A french culinary encounter

Ruben-sandwich

A few days a go, The Honey Club received a visit from of a very special guest and friend – Frederick e. Grasser Hemé. A French chef and food ‘thinker’ from Paris who previously collaborated with The Honey Club to bring about our Experimenting with Honey cookery workshop.

This time Frederick created for us a new pudding, sur-mesure, for us to appreciate. However, only a few were lucky enough to get a taste of this delectable treat in the Wolff Olins kitchen.

But, fear not. She agreed to reveal her delicious but simple recipe for us all to try at home. Watch out… it’s (wonderfully) creamy.

The Honey Club ‘Sandwich’ recipe:

You will need:

- Some bread buns with sultanas (like tea cakes or hot cross buns)
- 125gr butter
- 1 pot mascarpone
- 3 tablespoons crème fraiche
- 2 tablespoons milk
- 1 tablespoon honey
- 1 pinch Maldon salt
- Handful of walnuts (for decoration)
- Icing suagr (for dusting)

Begin by heating the butter in a pan on a low heat. Once melted, mix it with the mascarpone and crème fraiche. Now add the milk and honey until completely mixed together. Store in the fridge whilst you prepare the buns!

Melt a knob of butter in a pan. Cut each bun in half and place in the heated pan turning them over until they are a nice golden colour. Add a small sprinkle of Maldon salt on top of each.

Get your mascarpone mixture out of the fridge and, using a palette knife, spread a thin layer over each toasted bun. Then add a sprinkle of grated walnuts and drizzle of honey.

Dust some icing sugar over the top to finish.

Et Voila!
Enjoy!