Honeycomb with cultured cream

AT A GLANCE

  • Serves 6 - 8 people

"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
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.

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