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Honeycomb with cultured cream

"The honeycomb dessert at Marque is magnificent. I'd love to attempt to recreate it at home."
Sandra Pin, Potts Point, NSW

To request a recipe, email or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

415 gm caster sugar 150 gm liquid glucose 65 gm single blossom honey (such as Malfroy’s Gold; see note) 18 gm bicarbonate of soda 200 gm crème fraîche, to serve


  • 01
  • Line a 20cm-square cake tin with baking paper. Stir sugar, glucose, honey and 75ml water in a deep saucepan over medium-high heat until dissolved, wiping down sides of pan with a wet pastry brush to prevent crystals forming. Boil until sugar syrup reaches 160C on a sugar thermometer (8-10 minutes). Remove from heat and whisk in bicarbonate of soda (mixture will foam up). Working quickly, pour mixture into prepared tin and leave to cool and set (1-2 hours).
  • 02
  • When cool, break honeycomb into shards. Honeycomb will keep stored in an airtight container for a week. Serve honeycomb shards with crème fraîche.

Note At Marque they culture their own cream. Malfroy's Gold honey is available online at

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jul 2015

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