Honey Almond Flower Entremet with Lemon Pollen Gel

A floral entremet built from almond and honey dacquoise layered with honey-mascarpone ganache, lemon and pollen gels, and a crisp insert. It is molded and finished with yellow-orange cocoa butter spray and piped petals.

Main Layers

The cake includes:

• Honey ganache
• Almond and honey praline
• Almond and honey crisp
• Almond and honey dacquoise
• Lemon and honey gel
• Pollen gel

These components create contrast between soft cream, firmer gel layers, and crisp textures.

Assembly Notes

The insert is assembled first, frozen, then placed into the whipped ganache inside the mould. The finished entremet is frozen again before spraying and final decoration.

Finishing

The chocolate coatings are sprayed onto the frozen cake and petals to create the outer finish. Once completed, the entremet is thawed under refrigeration before serving.

Honey Ganache

This ganache is made with egg yolks, gelatin, cream, honey, and mascarpone. Chill it overnight before whipping so it holds a stable texture for assembly.

Almond and Honey Praline

A simple yet intensely flavorful praline made by coating roasted almonds in caramelized lavender honey. Once cooled, it’s processed into a silky nut butter consistency, then used in the crisp layer.

Almond and Honey Crisp

This layer combines praline with feuilletine flakes and pollen for a crunchy contrast. Cocoa butter is added to help it set firmly while remaining spreadable during assembly.

Almond and Honey Dacquoise

A classic gluten-free base, this dacquoise incorporates warm honey and stiffly whipped egg whites for a soft, chewy layer that bakes quickly and evenly.

Lemon and Honey Gel & Pollen Gel

Both gels are set using agar and finished with either lemon supremes or bee pollen. These provide bright, acidic and floral notes that cut through the sweetness and fat, balancing each bite.

Ombré Chocolate Spray Coating

Cocoa butter and white chocolate are blended and colored in vibrant yellow and orange shades. They’re sprayed while just warm enough to coat without melting the entremet. The final effect is visually striking.

Assembly Tips

Prepare the insert disk in advance by layering crisp, dacquoise, and gels inside a ring mold lined with acetate. Once frozen, this gets embedded into the whipped ganache in a silicone entremet mold. Finish with piped petals using a Saint-Honoré tip and spray lightly before serving.

Make-Ahead and Storage

Most components can be made up to 3 days in advance. Assemble and freeze the entremet until ready to decorate. Decorate on the day of serving and defrost in the fridge for at least 4 hours before slicing.

Final Thoughts

This entremet combines honey, almond, citrus, and pollen across several layers. It works well for occasions where you want a make-ahead dessert with defined textures and a floral-citrus profile.