Chefs' Recipes

Honeycomb with cultured cream

Recipe for honeycomb with cultured cream from Marque, Sydney.
Honeycomb with cultured cream

Honeycomb with cultured cream

Ben Dearnley
6 - 8
5M
10M
15M

Recipe for honeycomb with cultured cream from Marque, Sydney.

Ingredients

Method

Main

1.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).
2.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.

Notes

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