Burnt Honey Cream


  • 85 g (3 oz) honey
  • 1 egg
  • 1 egg yolk
  • 1½ sheets gelatine, titanium strength
  • 50 ml (1¾ fl oz) milk, warmed
  • 300 ml (10½ fl oz) pouring (single) cream, whipped to soft peaks


Place the honey in a small saucepan over medium heat and cook for 1 minute or until caramelised. Remove from the heat and allow to cool for 30 seconds.

Place the egg and egg yolk in a bowl and, using an electric beater, whisk until thick and pale. While whisking continuously, add the hot honey and whisk for about 10 minutes or until thick and pale.

Soak the gelatine in cold water for 5 minutes or until softened, then squeeze out the excess water and dissolve in the warm milk. Gently fold into the honey mixture, then fold in the cream. Spread evenly over the honey jelly. Refrigerate for 2 hours or until set.