Gastronomixs

Honeycomb

The bakingsoda react with the acids of the breaking sugars in the light caramel, catalised by the high temperatures. This makes the honeycomb so airy. Make sure to allow the honeycomb to cool completely for the best result.

Creation by Ivor Jones, Chef’s Warehouse restaurant at Beau Constantia, Cape Town, South Africa.

Makes 500g.

Honeycomb

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

325

g

sugar

125

g

glucose

50

g

honey

20

g

bicarb

Preparation method

  • Make caramel with sugar, glucose, and honey. 
  • Heat until approximately 150°C. Make sure you use a sugar thermometer. 
  • When the caramel has a golden colour, whisk in the bicarb – it will bloom fast!
  • Pour the honeycomb onto a tray lined with greaseproof paper. 
  • Allow to cool completely and cure before use.

Serving suggestions

  • Use in a dessert with components of lavender, honey, and cinnamon.
  • Use in a dessert with components of dark chocolate, pretzel, and pumpkin.
  • Use in a dessert with components of peach, prosecco, and yoghurt.

Previous page