Spoon dessert with acacia honey, berries, and vinegar

The dish

Chef Alessandro Gilmozzi has shared with us the recipe for an elegant dessert that celebrates the authentic flavors of the forest and honey, combining high-quality low-fat yogurt with a gelled aromatic herbal tea and the juices of sweet and tart berries. The different honeys used – acacia, sulla, rhododendron, and tree of heaven – create contrasts of delicate sweetness, freshness, and aromatic depth. The dish is completed with flowers, sprouts, and lichens, transforming each taste into a sensory journey through the scents and colors of the mountain.

Preparation

1. Prepare the herbal tea by combining lemon balm, rosehip, and moss with sparkling water and agar agar. Let it gel until solid, then cut it into a disc shape.
    
2. In a shallow bowl, form a large drop of yogurt.
    
3. Place the gelled herbal tea disc on top of the yogurt.
    
4. On the surface of the jelly, add 5-6 drops of reduced vinegars: beer vinegar (100 g reduced to 50 g with 10 g of sugar) and rowan vinegar (90 g with 40 g of sulla honey then reduced to 50 g).
    
5. Then add 20 g of rhododendron honey, sloe juice, blackberry juice, blueberry juice, elderberry juice, and a few drops of tree of heaven honey. For the berry juices, proceed like a jam: cook elderberry and sloe with sugar, then strain the boiled berries and preserve them.
    
6. Complete the dish with white lichen, resin sprouts, watermelon sprouts, stevia, lemon balm petals, calendula, and mallow, and a splash of raspberry vinegar.