Australian Gourmet Traveller - (11)November 2019 (1)

suchastheAvanti

ryThermometerfromEverten

entialformakinghoneycomb.

ermometerwillaccuratelyindicate

toaddthebicarbonateofsodatothe

oneycaramel– it’simportantforit tobe

addedattheexactlytherighttemperature.

T

hekeytomakingperfecthoneycombis working

quickly.Onceyouaddthebicarbonateofsodato

thesyrup,themixturewillfoamupdramatically

• makesuretotransferit quicklytoa preparedo
  traytocoolasthiswillhelptoachievethedesiredtext
  bubblyfinish.It’salsoimportanttoheatthesyruptoth
  righttemperature(155°Casperourrecipebelow)toresult
  thesignaturelightgoldencolour.Thisrecipecomescourtesy
  ofTahliaCollins,a talentedyoungchefwhoworkswith
  HughWennerbomatTheArgyleInninTaralga,NSW,
  wheretheyservehoneycombpetitsfours.

Step bystep

Honeycombwillkeepstored

inanairtightcontaineratroom

temperaturefor2-3days.

5

Forchocolate-coated

honeycomb,melt500gm

darkchocolate(70%cocoa

solids)and100gmcocoabutter

ina heatproofbowlplaced

overa saucepanofsimmering

wateruntilmelted(5-7minutes),

1

Lineanoventraywithlightly

greasedbakingpaperand

setasideina warmplace.

Combine265gmsugar,187gm

glucoseand97gmhoneyina

largesaucepanovermedium-

highheat,stirringuntilsugar

dissolvesandbrushingdown

sideofpanwitha clean,wet

pastrybrushtoremoveany

sugarcrystals.Thencook,

withoutstirring,untilsyrup

reaches155°Cona sugar

thermometer(8-12minutes).

2

Removesyrupfromheat

and,workingquickly,whisk

in24gmbicarbonateofsoda

(becareful,hotsyrupwill

starttofoamup),thenkeep

whiskingfor3 secondsto

combine.

3

Immediatelypourmixture

ontopreparedtray(be

careful,themixturewillbe

extremelyhot;pourit away

fromyou).Leavetocoolwithout

movingortouchingthetray

(thiswillhelppreservethe

bubbles)untilhoneycombis

firmandset(1-2hours).

4

Oncehoneycombis cool,

breakintosmallpieces

orcutwitha serratedknife.

1

3

5

TipThetypeofhoneyyouusewillgivedifferent

results.It’sbesttogofora good-qualityraw,

runnyhoneywithsubtlefloralnotes,which

isn’ttoosweetoroverpowering.

Toolkit

A sugarthermometer

SugarandDeepFry

($19.95)is esse

Usinga the

whento

hon

oven

tured,

he

lt in

y

then stir to combine. Dip

honeycomb pieces into

chocolate and place on an

oven tray lined with baking

paper or a wire rack to

set (2 hours). Chocolate

honeycomb will keep in an

airtight container at room

temperature for 2-3 days. If

the weather is humid, keep

frozen in an airtight container. ●

Masterclass

RECIPE TAHLIA COLLINS. WORDS LISA FEATHERBY. PHOTOGRAPHY ALICIA TAYLOR. STYLING MELISSA MARTIN. ALL PROPS STYLIST’S OWN.

GOURMET TRAVELLER 45