Charlotte’s Honeycomb at L’Ortolan
So here it is for you to try, Charlotte’s recipe for honeycomb, but be careful as it can be quite lively.
Sample menu only, view current menus.
L’Ortolan Pastry Chef Charlotte Duncan’s latest creation is a delicious caramel mousse, salted caramel & toasted hazelnut with praline ice cream for our A la Carte menu.
Charlotte’s Honeycomb Restaurant Reading
After we posted a photo of the dessert on our Facebook page and Twitter feed one or two followers requested the recipe for the honeycomb.
So here it is for you to try, Charlotte’s recipe for honeycomb, but be careful as it can be quite lively.
Ingredients:
352g Caster Sugar
50g Honey
60g Water
125g Glucose
15g Bicarbonate of Soda
Dessert Recipe L’Ortolan Restaurant Reading
Method:
1. Place sugar, honey, water and glucose in a pan and bring to 155ᵒC
2. Add sieved bicarbonate of soda taking the pan off the heat and mix with a whisk – take care with the hot mixture when whisking!
3. Pour into a lined container with grease proof paper and leave to cool
Disclaimer: Please note that this recipe requires unlimited supervision at all times. We do not accept responsibility for any injuries incurred while making your honeycomb.
Charlotte’s dessert is now available for lunch or dinner on our A la Carte Menu.
