Golden Honey

• 200 g (7 oz) fingerlime blossom honey
• 3 sheets edible gold leaf

Warm the honey in a small saucepan over medium–low heat until it becomes runny and pourable. Remove from the heat and carefully add in the gold leaf and gold dust. Stir, using a fork, to break the gold through the honey. Pour into a container and leave at room temperature until required.