White chocolate and honey mousse

For the mousse: Bring the milk to 82° C degrees together with the honey and saffron, add the egg yolk, and mix with a whisk, turn off the heat and add the gelatine, already soaked in cold water and squeezed out, and finally the chopped white chocolate; melt everything together while continuing to mix.

Semi-whip the cream and add it to the other mixture cooled to at least 40°C, mix well.

Pour the mousse into the quenelle-shaped silicone mold. Place the mold in the freezer or blast chiller until the mixture is completely frozen.

For the waffles: melt the butter, add the honey, mix well, wait a few moments for the temperature to drop a little, then add the egg yolks and flour, stirring with a whisk to avoid lumps, until you obtain a homogeneous mixture.

Take a small amount of dough and spread it on the beehive-shaped silicone mold. In the clean areas of the same mold, add a few drops of dough, and with the bottom of a teaspoon, pull the drop to form the wings. Bake in the oven at 160° C for about 6 minutes, remove the wafer and wings with tweezers, and place them on a surface to cool.

Blend the licorice candies until you get a powder (there is also ready-made powder on the market).

Remove the quenelles from the freezer, pull them from the mold, sprinkle with the licorice powder and create lines (I used a piece of acetate sheet on which I engraved lines), add two wafer wings, and with the help of a spatula, place it in a plate, add the beehive-shaped wafers and decorate with flowers.