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.

Honeycomb

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Ingredients

325

g

sugar

125

g

glucose

50

g

honey

20

g

bicarb

Preparation method

  • Make caramel with sugar, glucose, and honey. 
  • Heat until +/- 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 composition with components of lavender, honey and cinnamon.
  • Use in a composition with components of dark chocolate, pretzel and pumpkin.
  • Use in a composition with components of peach, prosecco and yoghurt.

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