Fri, 2 December 2022
INGREDIENTS:
250g White Chocolate (best quality you can find)
250ml Double Cream
To Garnish: (Optional) Mint Leave & Raspberries
RECIPE:
1. Melt the chocolate carefully in a heatproof bowl over simmering water.
2. Stir regularly as white chocolate can burn easily.
3. Allow to cool for a couple of minutes while you gently whip the double cream.
4. Gently fold the slightly cooled white chocolate into the cream until combined. Spoon into the glasses.
5. Place in the fridge to set while you make the honeycomb. Serve with a raspberry, mint leaf and some honeycomb crumbled over.
HONEYCOMB:
INGREDIENTS:
Butter for greasing
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda
RECIPE:
1. Grease a 20 cm square tin with the butter. Mix the caster sugar and syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.
2. Once completely melted turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can turn off the heat tip in the bicarbonate an beat in with a wooden spoon until it has all disappeared and the mixture is foaming.
3. Scrape into the tin immediately but be careful as the mixture will be very hot.
4. The mixture will continue bubbling in the tin, simply leave it and in about 1 hr – 1 hr 30 minutes the honeycomb will be hard and ready to crumble or snap into chunks.
