Name: Hot fudge sundae with honeycomb
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 250 ml (1 cup) heavy cream (45%); 3 tsp caster sugar; To serve: good-quality vanilla bean ice-cream; To serve: coarsely chopped salted peanuts; Honeycomb; 160 gm caster sugar; 25 gm (¼ cup) honey; 62 gm (¼ cup) glucose; 7 gm (2 tsp) bicarbonate of soda; Hot chocolate fudge; 130 gm good-quality dark chocolate, coarsely chopped; 20 gm unsalted butter; 150 gm (2/3 cup) caster sugar; 140 gm glucose; 1 tbsp cocoa powder

Hot fudge sundae with honeycomb

Australian Gourmet Traveller recipe for hot fudge sundae with honeycomb by Daniel Hong from Sydney restaurant Lotus.

Serves 6

Prep

30M

Cook

20M

Total

50M

Ingredients

250 ml (1 cup) heavy cream (45%)

3 tsp caster sugar

To serve: good-quality vanilla bean ice-cream

To serve: coarsely chopped salted peanuts

Honeycomb

160 gm caster sugar

25 gm (¼ cup) honey

62 gm (¼ cup) glucose

7 gm (2 tsp) bicarbonate of soda

Hot chocolate fudge

130 gm good-quality dark chocolate, coarsely chopped

20 gm unsalted butter

150 gm (2/3 cup) caster sugar

140 gm glucose

1 tbsp cocoa powder

Method

Main

1.For honeycomb, combine sugar, honey, glucose and 30ml water in a saucepan. Cook over high heat, stirring to dissolve and brushing down sugar crystals from sides of pan, until light blonde and reaches 150C on a sugar thermometer (8-10 minutes), being careful it doesn’t become too dark. Remove from heat, add bicarbonate of soda (be careful as mixture will bubble up), whisking vigorously for about 5 seconds, then pour onto a baking paper-lined tray (you will need to work quickly as the honeycomb will continue cooking if left in the pan). When honeycomb has cooled and hardened (20-30 minutes), break into bite-sized chunks and store in an airtight container. Honeycomb will keep for a week.

2.For hot chocolate fudge, melt chocolate and butter in a heatproof bowl over a pan of simmering water. Combine remaining ingredients, 160ml water and 1 tsp sea salt in a saucepan, bring to the boil, then add chocolate mixture. Return to the boil and cook over high heat, shaking pan to dissolve any lumps, until well emulsified (3-5 minutes). Set aside in pan and keep warm.

3.Whisk cream and sugar until firm peaks form. Set aside in refrigerator. Reheat chocolate fudge over high heat until warmed through. Scoop ice-cream into 6 serving glasses, followed by a generous dollop of whipped cream. Scatter with pieces of honeycomb and peanuts, drizzle chocolate fudge over and serve immediately.