serves
6-8
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Land of Milk and Honey
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
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.
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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.
Stream free On Demand
The Land of Milk and Honey
