White Honey Cremeux and Rosemary Shortbread Sandwich by Chef Ollie Hansford

White Honey Cremeux and Rosemary Shortbread Sandwich

White Honey Cremeux

  • 500gram Double Cream 
  • 6x Egg Yolks 
  • 120grams White Honey 
  • 80grams Sugar
  • 5g Salt 
  • 1 tsp Gelatin
  • 1 tsp Vanilla Extract

 Rosemary and Honey Shortbread 

  • 220gram Flour
  • 170gram Butter
  • 50gram Sugar
  • 3tbsp Jarrah Honey
  • 10g Rosemary


  1. To make the Cremeux, heat the cream and vanilla until simmering then pull off the hear.
  2. In a separate pan heat the honey so it boils for 2 minutes then take off the heat. 
  3. In a bowl whisk the egg yolks and sugar until light pale and fluffy. At this stage pour the cream and honey into the bowl and whisk to incorporate.
  4. Add the gelatin and return to pan on the heat . on a low to medium heat warm the cream to 85 degrees consistently mixing.
  5. Once its reached 85 degrees pour into a container through a sieve and allow to chill in the fridge to set.   
  6. With the shortbread mix all ingredients apart from the honey into the blender and pulse until dough.
  7. Roll out thin on a baking tray and cook at 180 degrees for about 10 minutes. 
  8. 2 minutes before, pull the tray out and drizzle over the honey. Bring out and indent the rectangle shape before cooling. 
  9. After a couple of hours, whisk Cremeux to form a smooth thick puree.
  10. To present pipe the Cremeux on one of the shortbread, then place another one on top to sandwich together.
  11. Flip on one side and garnish fresh raspberries and drizzle on the honey.