Rosemary-Infused Truffle Honey

• 4 rosemary sprigs
• 300 g (10½ oz) macadamia nut honey
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Heat a circulating water bath (or a saucepan filled with water) to 65°C (150°F).

Place the rosemary, honey, truffle and truffle salt in a vacuum bag and seal in a chamber vacuum sealer on full to remove any air. Put the vacuum bags in the water bath and heat for 2 hours. Remove and set aside at room temperature until required.