Wattle Custard

• 5 free-range egg yolks
• 45 g (1⅔ oz) J. Friend & Co. Beechwood Honeydew honey*
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Whisk the yolks and honey in a bowl. Add the cream and milk and mix well. Refrigerate for 24 hours to allow the mixture to settle.

Bloom the gelatine for 4 minutes in some cold water. Drain and squeeze out the excess water.

Pour the yolk mixture into a medium saucepan and gently heat to 82°C (180°F), stirring constantly. Remove from the heat and whisk in the gelatine. Add the wa