serves
6-8
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 395 g can condensed milk
- 400 g thickened cream
- 200 g crème fraiche
- ½ tsp fine salt
Honeycomb
- 425 g caster sugar
- 150 g glucose
- 65 g honey
- 18 g bicarbonate of soda, sifted
Chilling/freezing time: overnight
Instructions
- Place the condensed milk in a large bowl. Place the thickened cream, crème fraiche and salt in a separate bowl and whisk until medium peaks form. Fold the whipped cream into the condensed milk in two additions. Transfer to a container and freeze overnight or until set.
- For the honeycomb, line a 20 cm square cake tin (or a similar size in any shape, you just want something with sides) with baking paper.
- Place the sugar, glucose, honey and 75 ml water into a deep saucepan. Bring to the boil and continue cooking until the mixture reaches 160˚C on a sugar thermometre. Remove from the heat and whisk in the bicarbonate of soda. Immediately pour into the prepared tin and leave to set for 1 hour or until hard. Store in an airtight container until ready to serve.
- To serve, break the honeycomb into large pieces and serve with scoops of milk ice cream.
Photography by Adam Liaw.
Want more from The Cook Up?
• Stream free here at SBS On Demand.
• Get the show recipes, articles and more here.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
