Honey and pine fondants
The Orcières flower honey : This honey, harvested in the Hautes-Alpes in the heart of the Ecrins National Park, is produced by bees in alpine pastures. Flower honey is a sweet blend of flavours and fragrances derived from various flowering trees found at higher altitudes.
- 35g Orcières flower honey
- 90g butter
- 70g icing sugar
- 40g flour
- 80g ground almonds
- 3 egg whites
- 1 pinch fine sea salt
- 45g pine nuts
In a saucepan, heat the butter and honey over low heat until the mixture turns a nice hazelnut colour.
Meanwhile, sift together the icing sugar, flour and almond powder. Beat the eggs slightly with a fork then mix them into the dry ingredients. Add the melted honey mixture and pinch of salt and stir until completely mixed. Refrigerate for about 1 hour.
Preheat the oven to 220°C (420°F).
Divide the mixture into small moulds not too deep, add the pine nuts and bake for 5min. Reduce the temperature to 180°C (350°F) and continue cooking for about 10min.
Serve warm or let cool.
Recipe made by Sandrine Saadi (Fraise&Basilic) with Orcières flower honey selected by Ludovic from Sherpa Orcières.