A deliciously different decoration with deserts. At Foliage chef Chris Erasmus serves it with a salted peanut butter mousse and caramelia chocolate delice.
- 75g honey
- 140g liquid glucose
- 400g castor sugar
- 75ml water
- 20g bicarbonate of soda
- 10g dried buchu powder
- Place all the ingredients except the bicarb and buchu in a large pot and cook into a caramel.
- Mix the buchu powder and bicarb and stir into the caramel.
- Quickly pour the honeycomb onto a silicon mat and leave to cool. Break into shards.
Wine suggestion: Môreson Miss Molly Bubbly
Chef’s Tip: You can substitute the buchu powder with cocoa powder and add a dash of mint oil at the end for a choc-mint honeycomb.
Serve with parfait or ice cream and or wild berries.