Golden Honey

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


  • 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.