Burnt Honey Cream

• 85 g (3 oz) honey
• 1 egg
• 1

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 wate