Wild honey and lavender Crema Catalana
The South African born Ivor Jones grew up in Cape Town and he has always been fascinated by food. He loves the way that it brings people together, forms the centre of celebration, and creates the platform to play and experiment. In 2006, Ivor graduated from the South African Chefs Academy in Cape Town. After which he worked with chef Luke Dale-Roberts at La Colombe and The Test Kitchen for ten years. Both of these restaurants are renowned around the world and The Test Kitchen has featured in the list of The World's 50 Best Restaurants for several years.
In December 2016, Ivor and Liam Tomlin opened Chef's Warehouse on the beautiful estate of the relatively small Beau Constantia wine farm. When dining at Chef's Warehouse, you look out over the vineyards in the valley and have the honour of enjoying one of the most beautiful views that you can have from a restaurant. In 2018, Chef's Warehouse at Beau Constantia was named the best restaurant by a panel of top chefs from Cape Town.
Ivor is inspired by cuisines from across the world, but still prefers locally produced food. His cooking style is informal, which is expressed in a signature tapas menu for two and the relaxed atmosphere in the restaurant.
Creation by Ivor Jones, Chef’s Warehouse restaurant at Beau Constantia, Cape Town, South Africa.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!
Preparation method: wild honey and lavender Crema Catalana
- Heat up the cream, vanilla pod, and lavender until scolding.
- Add the hot cream mixture to the sugar, egg yolks, and honey.
- Mix until it’s a solid mass, strain, and pour into ramekins.
- Cover with cling wrap and place the ramekins in a water bath.
- Bake at 110°C for 30 minutes.
- They are ready if they still have a soft, wobbly centre.
Preparation method: honeycomb
- Make caramel with sugar, glucose, and honey.
- Heat until +/- 150°C. Make sure you use a sugar thermometer.
- When the caramel has a golden colour, whisk in the bicarb – it will bloom fast!
- Pour the honeycomb onto a tray lined with greaseproof paper.
- Allow to cool completely and cure before use.
Finishing and presentation
- Simply add some of the honeycomb on top of the crema Catalana.
- Finish with some lavender flowers and fresh honey.