Honeycomb Garnish
Honeycomb - also known as cinder toffee - makes a delicious sweet garnish for desserts. It adds the perfect crunch and a little pop of colour to simple desserts, and pairs brilliantly with chocolate. Here we've served it with a Pots & Co Double Chocolate Ganache and some chocolate-covered cacao nibs. Pots & Co’s full dessert range can be found on their website.
Ingredients
Metric
Imperial
- 110g of cane sugar
- 40g of glucose
- 20ml of water
- 70g of honey
- 6g of sodium bicarbonate
Equipment
- Sugar thermometer
Method
Line a wide, rimmed metal baking tray with some parchment paper
Add sugar, glucose, water and honey to a medium sized pan. Cook on a high heat until the syrup reaches 156°C, and turns golden brown
- 110g of cane sugar
- 40g of glucose
- 20ml of water
- 70g of honey
Remove the pan from the heat and whisk in the bicarb, whisking vigorously to dissolve any lumps. It will bubble up a lot, so take care
- 6g of sodium bicarbonate
Quickly pour the mixture into your prepared container. Allow to cool completely before breaking into small pieces to use as garnish, or storing in an airtight container. We served ours with some chocolate covered cacao nibs and a Pots & Co Double Chocolate Ganache
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
