Pour the honey into a heavy-based medium saucepan and heat to 150°C (300°F), then add the blackcurrant consommé to stop the caramelisation. Add the apple juice and sugar, bring to the boil and then stir well to combine. Add the cream, bring back to the boil and then remove from the heat.
Soak the gelatine in iced water to hydrate, then squeeze out the excess water. Add the soaked gelati