Lady Bee

  • An original recipe from Giambattista Montanari
  • 5 completion stages


Yogurt and honey cremeux

  • Heat the first 5 ingredients to 50°C, stir in the gelatine mass and pour over the couverture and cocoa butter previously heated to 45°C.
  • Mix well to emulsify.
  • Add the 400 g of cream and emulsify again.
  • Refrigerate (4°C) overnight.
122 g non-fat yogurt 0.1% M.F. 48 g Elle & Vire Professionnel® Soft Style Cream Cheese 80 g Selection cream 35% fat 40 g powdered yogurt 48 g Acacia honey 48 g gelatin mass 200 g white covering 44 g cocoa butter 400 g Selection cream 35% fat


Pollen and walnut crumble

  • Using the paddle attachment of a stand mixer, combine the first 6 ingredients.
  • Heat the butter to 45°C and add to the other ingredients with the machine running.
  • Once it has formed a dough, refrigerate for 12 hours before using.
  • Work through a coarse sieve and spread the crumbs on a baking tray lined with parchment paper.
  • Bake at 175°C for approximately 16 minutes.
100 g T55 flour 80 g 20 g ground walnuts 1 g baking powder 2 g lemon zest 8 g bee pollen 90 g Traditional Butter 82% fat – Block


Strawberry gelée

  • Heat the strawberry puree and honey to 60°C. Add the gelatine mass.
235 g strawberry puree (10%) 90 g Acacia honey 42 g gelatin mass


Velvety chamomile and lemon cream

  • The day before, infuse the milk with the chamomile flowers.
  • The following day, heat the mixture, strain and weigh, adding enough milk to have the original weight required.
  • Melt the chocolate (50°C) and add the lemon peel.
  • In a saucepan, bring the milk and glucose syrup to the boil and add the gelatine mass.
  • Gradually pour the infused milk over the chocolate, whisking vigorously.
  • Mix for 2 minutes, being careful to not incorporate air bubbles.
  • When it has cooled to 35°C, add the previously whipped together cream and mascarpone.
  • Mix again.
  • Cover the surface with plastic wrap and refrigerate (4°C) for at least 6 hours.
320 g whole milk 25 g chamomile flowers 275 g white chocolate 15 g fresh lemon peel 15 g glucose syrup DE 60 36 g gelatin mass 80 g mascarpone 240 g Selection cream 35% fat



  • Incline the verrines and pour in 32 g of yogurt and honey cremeux.
  • Let set.
  • Place the verrines upright and pour in 12 g of strawberry gelée and smooth the surface.
  • Sprinkle with the pollen crumble to decorate and top with a dollop of velvety chamomile cream.