Honeycomb

Honeycomb-web.jpg

PREP TIME 15 minutes
COOK TIME 30 minutes
SERVES 10

INGREDIENTS

2 cups sugar
½ cup water
½ cup isomalt powder
½ cup freeze dried raspberries, plus extra to garnish
1 tsp bicarb soda
Corn flowers, to garnish

METHOD

Step 1
In a pot over medium to high heat add sugar and water, bring the sugar to a hard crack (154°C). After approximately 7-10 minutes, mixture will look foamy and form large bubbles. Use a wet pastry brush to remove excess sugar from the edges of the pan.

Step 2
Add in dried raspberries and bicarb soda, quickly whisk and pour into a baking tin. Sprinkle over corn flowers and dried raspberries. Leave to set at room temperature for approximately 30 minutes or until hard.

Season 2, Dessert, VegetarianSimon Hamiltonseason 2, honeycomb, raspberry honeycomb