Chef's Recipes

Honeycomb with cultured cream

Recipe for honeycomb with cultured cream from Marque, Sydney.

  • Serves 6 - 8
  • 5 mins preparation
  • 10 mins cooking plus setting
Honeycomb with cultured cream
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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  • 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


  • 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