Omari Gates
Honeycomb is a delicious, crunchy, and sweet dessert that can be made at home. MasterChef Australia showcases a recipe for honeycomb with crème fraiche ice cream. The recipe involves making honeycomb by heating caster sugar, glucose syrup, honey, and water in a saucepan over a medium heat until the sugar dissolves. Once the mixture boils and reaches 160°C, it is removed from the heat, and bicarb soda is carefully added and whisked until dissolved. The mixture is then poured into a prepared tray and set aside to cool for an hour. The cooled honeycomb is trimmed with a serrated knife to reveal the inner structure, broken into chunks, and served with crème fraiche ice cream.
| Characteristics | Values |
|---|---|
| Recipe Source | MasterChef Australia |
| Dish | Honeycomb with Crème Fraiche Ice Cream |
| Servings | 8 |
| Ingredients | Caster sugar, glucose syrup, honey, bi-carb soda, milk, egg yolks, brown sugar, crème fraiche, vanilla, salt |
| Equipment | Saucepan, serrated knife, baking paper, bowl, whisk, ice cream machine |
| Method | Mix sugar, syrup, honey, and water in a saucepan. Heat and stir until sugar dissolves and mixture reaches 150-160°C. Add bi-carb soda and whisk. Pour into a tray and cool. Cut with a knife and store in an airtight container. |
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What You'll Learn
Prepare a deep tray or bowl with parchment paper
To prepare a deep tray or bowl with parchment paper, first, select a deep tray or bowl that is large enough to accommodate the honeycomb mixture. Then, cut a piece of parchment paper that is slightly larger than the base of the tray or bowl. Place the parchment paper in the tray or bowl, ensuring that it fits snugly and covers the entire base. If necessary, you can lightly grease the tray or bowl before placing the parchment paper to help it stay in place. Make sure the sides of the tray or bowl are at least 20cm deep, as this will allow for the expansion of the honeycomb during the cooking process.
It is important to use parchment paper, also known as baking paper, as it creates a non-stick surface that prevents the honeycomb from sticking to the tray or bowl. This will make it easier to remove the honeycomb once it has set and helps to ensure that it retains its shape. Parchment paper is heat-resistant and can withstand the high temperatures required for cooking honeycomb.
Once the parchment paper is in place, you can proceed with preparing the honeycomb mixture. In a medium saucepan, combine the caster sugar, glucose syrup, honey, and water. Place the saucepan over a low to medium heat and stir the mixture gently until the sugar has completely dissolved. You can swirl the pan gently to help dissolve the sugar evenly.
As the mixture heats up, it will start to bubble and gradually change colour. Continue heating the mixture until it reaches a temperature of 160°C. At this temperature, the mixture will have a deep golden colour and a thick, syrupy consistency. This process may take several minutes, so it is important to monitor the temperature closely to avoid overheating.
Once the desired temperature is reached, remove the saucepan from the heat and carefully add the bi-carb soda (baking soda). The bi-carb soda will cause the mixture to foam and expand, so it is important to use a larger pot to prevent spillage. Use a whisk to quickly incorporate the bi-carb soda into the mixture until it is completely dissolved. Work swiftly during this step to avoid over-mixing, as it can affect the texture of the honeycomb.
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Combine honey, sugar, and water in a saucepan
To make honeycomb, you'll need to combine honey, sugar, and water in a saucepan. The amount of each ingredient you'll need depends on how much honeycomb you want to make, but a good rule of thumb is to use equal parts honey and sugar, with a smaller amount of water. For example, you could use 65g of honey, 415g of caster sugar, and 70g of water.
Start by placing the honey, sugar, and water in a medium saucepan. Turn the heat to medium-low and stir the mixture until the sugar dissolves. It's important to keep stirring to prevent the mixture from burning or sticking to the pan. Once the sugar has dissolved, you'll notice that the mixture starts to bubble. Keep cooking the mixture until the bubbles slow down and the colour changes to a faint golden tinge. This indicates that the mixture is starting to caramelize and develop the characteristic honeycomb flavour.
At this point, you'll want to be careful not to overcook the mixture. Keep an eye on it and as soon as you see that the bubbles have reduced and it has taken on that golden hue, it's time to move to the next step. Give the pan a gentle swirl to help distribute the heat evenly and prevent scorching. You should also take this opportunity to turn off the heat or remove the pan from the burner if you're quick with the next step.
Now it's time to add the bicarb soda (also known as baking soda). Sprinkle it over the mixture and use your whisk to quickly incorporate it. The mixture will start to foam and expand, so be prepared for the rapid change in volume. Keep whisking until the bicarb soda is fully dissolved and the mixture is evenly combined. It's important to work swiftly during this step to ensure the honeycomb sets properly.
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Heat the mixture to 150-160°C
To make honeycomb, you'll need to heat your mixture to 150-160°C. This is a crucial step in the honeycomb-making process, as it determines the texture and consistency of your final product. Here's a detailed guide on how to do it:
Preparation:
Before you begin heating, ensure you have your ingredients and equipment ready. You should already have your mixture of caster sugar, glucose syrup, honey, and water in a medium saucepan, as instructed in the previous steps. It's important to use a saucepan that is medium or heavy-bottomed to ensure even heat distribution. Additionally, have your whisk or spatula nearby, as you will need it during and immediately after heating.
Heating the Mixture:
Place your saucepan over a low to medium heat. The exact heat setting may vary depending on your stove, so adjust accordingly. You want to achieve a gentle boil. Stir the mixture continuously as it heats up to prevent it from burning or sticking to the bottom of the pan. Keep stirring until the sugar has completely dissolved. This step may take several minutes, so be patient and ensure all the sugar crystals have dissolved before proceeding.
Monitoring the Temperature:
As the mixture heats up, keep a close eye on the temperature. Use a reliable cooking thermometer to monitor the temperature accurately. You want to heat the mixture to between 150°C and 160°C. This temperature range is crucial for achieving the right consistency for honeycomb. If you go below 150°C, your mixture may not set properly, resulting in a sticky and soft texture. On the other hand, exceeding 160°C can lead to overcooking, which will make your honeycomb too hard and brittle.
Reaching the Target Temperature:
Continue heating the mixture, stirring occasionally, until it reaches the target temperature range of 150-160°C. This process may take several minutes, depending on your stove and saucepan. Be patient and keep a constant eye on the temperature to avoid overheating. Once the mixture reaches the desired temperature range, remove it from the heat source immediately.
Cooling and Whisking:
At this point, work quickly and carefully. Turn off the heat, and if using an electric stove, remove the saucepan from the stove to prevent residual heat from increasing the temperature further. Now, carefully add the bi-carb soda (also known as baking soda) to the mixture. Use your whisk to quickly whisk the mixture, ensuring the bi-carb soda is fully dissolved. The mixture will start to foam and expand, which is a normal part of the process. Keep whisking until the bi-carb soda is fully incorporated.
Pouring and Setting:
Once your mixture is ready, carefully pour it into your prepared tray or bowl. If you've lined your container with baking paper or parchment paper, it will make the removal process easier. Set the mixture aside and let it cool for at least an hour. During this time, it will harden and transform into the signature honeycomb texture.
Heating your honeycomb mixture to the correct temperature is a delicate process that requires precision and patience. By carefully monitoring the temperature and following the steps outlined above, you'll be well on your way to creating delicious and crispy honeycomb, just like the contestants on MasterChef Australia!
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Whisk in bi-carb soda
Whisking in bi-carb soda (baking soda) is a crucial step in making honeycomb. This step requires careful timing and quick action to achieve the perfect honeycomb structure. Here's a detailed guide on how to approach this step:
Remove from Heat: First, remove the saucepan from the heat source. Taking the saucepan off the heat is essential to prevent further cooking of the sugar mixture and to create a stable environment for adding the bi-carb soda.
Add Bi-carb Soda: Carefully measure out the specified amount of bi-carb soda, which is typically around 18 grams, and quickly add it to the sugar mixture. It's important to work swiftly at this stage to ensure the mixture doesn't start to cool down too much.
Whisk Vigorously: Using a whisk, vigorously mix the bi-carb soda into the sugar mixture. Whisking helps incorporate the bi-carb soda evenly throughout the mixture, ensuring a consistent texture and colour. It's important to whisk quickly and with some force to ensure the bi-carb soda is fully dissolved.
Foaming Reaction: As you whisk, you'll notice a foaming reaction occurring. This reaction is characteristic of the honeycomb-making process and is what creates the distinctive honeycomb structure. The mixture will expand and become airy, transforming from a liquid syrup to a foamy, sponge-like consistency.
Timing is Key: The timing of adding and whisking in the bi-carb soda is critical. If added too early, the reaction may slow down or stop, impacting the final texture. If added too late, the mixture might cool down too much, affecting the incorporation of the bi-carb soda. Look for cues like bubbles slowing down and the mixture taking on a faint golden or caramel tinge.
Pour and Set: Once the bi-carb soda is thoroughly whisked in and the mixture has foamed up, quickly pour it into your prepared tray or bowl. The mixture will continue to react and set as it cools, so it's important to work efficiently at this stage. Allow it to cool for at least an hour, or until it has completely cooled down, before breaking it into pieces.
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Pour the mixture into the prepared tray and let it cool
Pouring the mixture into the prepared tray and letting it cool is a crucial step in making honeycomb. Here is a detailed guide to help you through the process:
First, ensure you have prepared your tray correctly. For honeycomb, it is recommended to line a deep tray or bowl with parchment paper or baking paper. Greasing the tray beforehand can also help ensure the honeycomb releases easily once set.
Once your tray is prepared, you can begin the process of pouring the mixture. If you have followed the Masterchef Australia recipe, your mixture should be a foamy, sugary substance created by boiling caster sugar, glucose syrup, honey, and water together, and then whisking in bi-carb soda. Carefully pour this mixture into your prepared tray, being cautious as the mixture will be very hot.
At this stage, you should set the mixture aside to cool. The cooling process is important as it allows the honeycomb to set and gain its signature texture. The recommended cooling time varies, with some sources suggesting at least one hour, while others recommend 5-10 minutes. You can assess whether the honeycomb is ready by its appearance and texture; it should be completely cool and set before proceeding to the next step.
Once the honeycomb has cooled and set, use a serrated knife to trim the outside edges. This step is important as it reveals the inner structure of the honeycomb, creating the distinctive visual appearance. After trimming, break the honeycomb into large chunks and store them in an airtight container or box.
By following these steps and allowing your mixture to cool properly, you will achieve the desired texture and appearance of honeycomb, making it a sweet and crunchy treat.
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Frequently asked questions
You will need caster sugar, glucose syrup, honey, water, and bi-carb soda.
You will need a medium saucepan, a whisk, a stove, and a deep tray or bowl lined with baking paper.
Place the caster sugar, glucose syrup, honey, and water into the saucepan and place over medium heat. Stir to dissolve the sugar, then bring the mixture to a boil. Cook until the mixture reaches 150-160°C. Remove from the heat and carefully add the bi-carb soda, whisking quickly to dissolve. Pour the mixture into the prepared tray and set aside to cool for at least one hour. Once cool, use a knife to trim the outside edges, then break the honeycomb into large chunks and store in an airtight container.
