1、Honeycomb

Making your own cinder toffee requires a little care and attention but it's worth it. Break into shards and scatter over ice cream and other desserts

Honeycomb recipe

Ingredients

Method

Place the sugar and honey in a large saucepan with 4 tbsp water. Put over a very low heat and stir until the sugar dissolves. Once the sugar has dissolved, add a sugar thermometer and bring to the boil over a high heat. Bubble until it reaches 149C on the sugar thermometer.
  • Remove from the heat and whisk in the bicarbonate of soda quickly, it will froth up madly – don’t worry! Immediately pour into the tray, and leave to cool and set completely.
  • Break into shards to nibble, or crumble over ice cream or our Salted honey fudge & chocolate tart (see 'Goes well with' box, right). Will keep in an airtight container between layers of baking parchment for 1-2 weeks.

  • https://www.truecookbook.com/recipe/honeycomb-8496/

    2、Honeycomb ice cream

    Follow our guide to homemade honeycomb ice cream. We have two versions- one with a machine and one without
    Honeycomb ice cream recipe

    Ingredients

    • about 100g honeycomb, bashed with a rolling pin into small chunks
    • 300ml pot double cream
    • 300ml whole milk
    • 100g caster sugar
    • 3 large egg yolks
    • 1 tsp vanilla extract

    Method

    1. Put the milk and cream in a saucepan and heat until just below boiling point. Meanwhile whisk the sugar, yolks and vanilla in a big mixing bowl. While whisking, slowly pour in the hot milk mixture until everything is combined.
    2. Wipe out the pan and pour the mixture back in, then cook over a low heat, stirring all the time until the custard has thickened to just coat the back of your wooden spoon. Cool.
    3. Churn the cooled custard in an ice cream machine according to the instructions. Scrape into a freezer container and fold through the honeycomb chunks. Put in the freezer until solid. If you don’t have an ice cream machine, please see the tip below.

    3、Tiramisu with honeycomb crunch

    The perfect Valentine's dessert, best made ahead to give the flavours time to mingle
    Tiramisu with honeycomb crunch recipe

    Ingredients

    • 1 egg yolk
    • 2 tbsp caster sugar
    • ¼ tsp vanilla paste or extract
    • 85g mascarpone
    • 150ml double cream
    • 2 tbsp Kahlúa
    • 5 tbsp very strong coffee
    • 85g sponge fingers
    • cocoa powder, for dusting
    • a little mild oil, like sunflower, for greasing
    • 85g caster sugar
    • 2 tbsp clear honey
    • 1 tsp bicarbonate of soda

    Method

    1. Whisk the egg yolk with the caster sugar and vanilla paste until pale. Add the mascarpone and cream, then beat with an electric whisk until smooth and thick.
    2. Put the Kahlua and coffee in a bowl and dip in enough sponge fingers to cover the bottoms of 2 small bowls or ramekins. Cover with half the creamy mixture, repeat with some more soaked biscuits, topping with more creamy mixture, until your dishes are full. Dust with a little cocoa powder and chill for at least 2 hrs or overnight.
    3. For the honeycomb, oil a baking tray or tin or line with a non-stick mat. Gently heat the sugar and honey with a splash of water in a heavy-based pan until melted. Increase the heat and bubble to a good caramel colour, then lift off the heat, whisk in the bicarb and tip onto the baking tray to cool. Once cold, crush with a rolling pin or thinly slice into shards, and scatter a little over the tiramisus to serve. Leftover honeycomb will keep for a week in an airtight tin.

    4、Chocolate tart with honeycomb

    Crunchy, crumbly cinder toffee makes a rich open torte with dark chocolate ganache even more decadent
    Chocolate tart with honeycomb recipe

    Ingredients

    Method

    1. To make the honeycomb, butter a large baking tray and line with baking parchment. In a large saucepan, heat the golden syrup and caster sugar until the sugar is melted. Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins. Add the bicarbonate of soda and whisk like mad; the bubbles will be extremely hot, so be careful not to splash any on you. Quickly pour onto the tray to set. Can be done to this stage 2 days ahead.
    2. Line a 23cm round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 mins.
    3. Heat oven to 200C/180C fan/gas 6. Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 mins. Remove the baking beans and parchment, and bake for another 5-7 mins until golden brown. Remove from the oven and turn it down to 140C/120C fan/gas 1.
    4. To make the filling, put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt and mix well to combine.
    5. Carefully pour the mixture into the tart case, place in the oven and switch it off. After 20 mins, remove and chill for at least 2 hrs to set. Serve the tart in slices scattered with crumbled honeycomb, with crème fraîche on the side.

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