Sophie’s Ode to the Honey Bee Entremet recipe

Ingredients

• 80g unsalted butter, diced
• 115g caster sugar
• 75g ground almonds
• 35g plain flour
• 4 egg whites
• good pinch of salt
• finely grated zest of 1 unwaxed lemon
• finely grated zest of 1 unwaxed orange
• ½ tsp orange blossom water
• ¼ tsp vanilla bean paste
• blackberries, to decorate
• icing sugar, for dusting
• 200ml lemon juice (about 5 lemons)
• 4g agar-agar
• 2 eggs
• 200g caster sugar
• 200g unsalted butter, at room temperature, diced
• 6g leaf gelatine (about 3 leaves)
• 125g orange blossom honey
• ½ tsp vanilla paste
• 325ml double cream, at room temperature
• 90ml whole milk, at room temperature
• 4 egg yolks
• ¼ tsp salt
• 1 tbsp caster sugar
• 350g blackberries
• 2 tbsp lemon juice
• 55g unsalted butter, at room temperature, diced
• 125g caster sugar