Rosemary-Infused Truffle Honey

Preparation info
    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

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  • 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.