3 September 2012

Plate Up. Honeycomb

The more I eat out, the more I’m coming to realise how complex food is becoming. These days reading a menu is like reading another language to the average person. It’s all very well if you understand foodie language like semifreddo, congee, foie gras, and roulade, but if not it can be rather worrisome when you may, for all you know, be ordering lambs intestines served with smoked brains.

So, I dedicate this post to simple food. Who said fancy names made anything taste more delicious? I’ve loved honeycomb forever and I will continue to do so, despite its simple nature. I hope you enjoy too!

What you’ll need:
1 dessert spoon butter
¼ cup honey
½ cup caster sugar
1½ teaspoons bicarb soda

What to do:
First, get everything prepped. You have to work quickly with this recipe so you don’t want to be racing round the kitchen looking for bicarb whilst your honey caramel is burning! Also set aside a lined baking tray, a large bowl of chilled water and a whisk.

Place butter, honey and caster sugar in a large saucepan on high heat, stirring. Bring the mixture to the boil and watch carefully, you are looking for a golden brown colour (think dodgy fake tan). As soon as it reaches this point remove the saucepan from the heat and sit in the chilled water. Quickly add bicard, whisk through (it should foam) and immediately pour onto a lined baking tray.

Set aside until set. Serve as desired. I have crumbled it to have with icecream (the best way, in my opinion!) and served with strawberries. Taste is 5 star without the fancy name.

Photos by Krissie