Honeycomb Indulgence

Honeycomb Indulgence

Honeycomb Ingredients

  • 1 and 1/2 cups white sugar
  • 1/2 cup  honey
  • 1/3 cup water
  • 2 tablespoons golden syrup
  • 2 teaspoons bicarbonate of soda

Honeycomb Directions

  1. Add 1 and 1/2 cups white sugar, 1/2 cup honey,1/3 cup water, 2 tablespoons golden syrup to a heavy base pot on medium and stir until dissolved
  2. Once dissolved turn up to high heat bring to a boil for 6-7 min or until 150 degrees, do not stir, only swirl.
  3. Once it reaches 150 degrees (or when it has been boiling for 6-7 min) remove from heat and let bubbles settle
  4. Grease baking tray in preparation to put mixture into (15 x 40 cm tray)
  5. Add 2 teaspoons bicarbonate of soda and stir through, don’t over stir (note mixture will change color and start to grow).
  6. Pour into baking tray to cool for 3-4 hours, until cools and hardens

Biscuit Base Ingredients

  • 1 and 1/2 packets of chocolate ripple biscuits (375G)
  • 120g unsalted butter

Biscuit Base Directions

  1. Use food processor to ground down biscuits
  2. Melt down butter in pot
  3. Add butter to biscuits and mix again
  4. Press evenly into tray and put into fridge for 30-60 min (until base is firm)
  5. Note this is enough mixture to make 25cm tray (make sure it’s one that has a removable bottom so you can push tart up and also 12 muffin tray bases silicon ones work well so you can push out tart)

Ice-cream Ingredients

  • 1 can condensed milk (395 mL)
  • 600 mL thickened cream

Ice-cream Directions

  1. Place 600 mL cream and 300 grams of crushed up honeycomb into mixer and whip cream until thickens
  2. Add condensed milk and combine and pour into tray and muffin molds
  3. Top with honeycomb (leave some honeycomb to top when serving)
  4. Fridge for 3-4 hours

Caramel Ingredients

  • 1 and 1/2 Cups (300g) caster sugar
  • 1/2 Cup water
  • 1/2 Cup Thicken Cream
  • 70 g Unsalted butter

Caramel Directions

  1. Put 1 and 1/2 cups of caster sugar and 1/2 cup cold water in heavy base pot.
  2. Stir until sugar melts.
  3. Bring to a boil and only swirl the pot (do not stir; 8-10 minimum on medium-high heat).
  4. Once sugar starts to turn into golden brown take off heat.
  5. Whisk in 70g butter, then whisk in 1/2 cup of thickened cream.
  6. Put pot back on heat and stir for an additional 1-2 min until it starts to thicken.
  7. Remove from heat and allow to cool (2-3 min)

Tart Directions

  1. Remove tarts from molds and place on tray using spoon drizzle caramel over tarts
  2. Please back into freezer for 15 min.
  3. Remove from  freezer and use ice magic chocolate and drizzle over tarts and place back into freezer
  4. When ready to server remove from freezer and sprinkle on remaining Honeycomb
  5. You can also add additional fresh raspberries on top.
  6. Enjoy yum me ……

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