Name: Honeycomb with cultured cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 - 8
Ingredients: 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

Honeycomb with cultured cream

Recipe for honeycomb with cultured cream from Marque, Sydney.

Serves 6 - 8

Prep

Cook

10M

Total

15M

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Recipe for honeycomb with cultured cream from Marque, Sydney.

Ingredients

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

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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Styling by Jerrie-Joy Redman-Lloyd Stylist

Styling by Aimee Jones

Ingredients

Method

Main

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