Honey, saffron and apricot jelly with honeycomb

1.Combine honey, half the saffron and 180ml water in a saucepan over medium-high heat and stir until honey dissolves. Bring to the boil, then remove from heat. Soak half the gelatine in cold water until soft, then squeeze excess water from gelatine and add to honey mixture. Stir until gelatine dissolves, pour into a 2½ cup-capacity jelly mould and refrigerate until firm (about 4 hours).

2.Combine 70gm sugar and ¼ cup water in a small saucepan over medium-high heat and stir until sugar dissolves, bring to the boil, then remove from heat. Soak remaining leaves of gelatine in cold water until soft. Squeeze excess water from gelatine, add to syrup and stir until gelatine dissolves, then transfer to a food processor. Add half the apricot and process until smooth, then pass through a sieve into a bowl. Pour over honey jelly and refrigerate until set (about 3 hours).

3. Combine remaining sugar and saffron, lemon juice and rind and ¾ cup water in a saucepan over medium-high heat and stir until sugar dissolves, bring to the boil, then reduce heat and simmer until lemon rind is tender (about 5 minutes). Add remaining apricots and cook, turning occasionally, until just tender (about 5 minutes). Cool completely.

4.For honeycomb, combine sugar, corn syrup, golden syrup and vinegar in a saucepan over medium-high heat and stir until sugar dissolves. Bring to the boil and cook until mixture reaches 150C on a sugar thermometer. Remove from heat, add bicarbonate of soda and stir to combine (mixture will fluff up quickly), then pour onto a lightly oiled oven tray and stand until cool (about 30 minutes). Break into shards and store in an airtight container for up to 1 week.

5.To serve, dip jelly mould briefly in boiling water and, using your fingertips, gently pull jelly away from sides of mould (this will break the vacuum). Place a platter over mould, quickly invert and carefully remove mould. Serve with poached apricots and syrup and honeycomb to the side.