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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

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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

Method

  • 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 malfroysgold.com.au.


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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