Name: Lotus Ice Cream Sundae with Raspberries and Honeycomb
Yield: Serves 6
Cuisine: Asia
Ingredients: salted peanuts; fresh raspberries; 15 g (½ oz) xanthan gum; 170 g (5¾ oz) caster (superfine) sugar; 325 g (11½ oz) dark chocolate, cut into small pieces; 35 g (1¼ oz) cocoa powder; 75 g (2½ oz) unsalted butter; 70 g (2½ oz) liquid glucose; 340 g (11¾ oz) caster (superfine) sugar; 175 g (6 oz) caster (superfine) sugar; Vanilla ice cream, or a good-quality vanilla bean ice cream will do you just fine; 500 g (1 lb 2 oz/4 cups) frozen raspberries; 65 g (2¼ oz) liquid glucose; 2 teaspoons bicarbonate of soda (baking soda); 1 tablespoon honey

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mr Hong

By Dan Hong

Published 2014

About

This dish became my signature dessert when I was at Lotus and it had a loyal and devoted following. At the time, everyone in Sydney was trying really hard to do something molecular and Alex Stupak-esque with desserts. While I admired the American chef’s inventive creations, I wanted to do something fun and tasty with real texture, and something my customers could relate to.