https://www.cutoutandkeep.net/projects/yoghurt-sorbet-and-honeycomb • Posted by New Holland Publishers
Serves 4-6 This is an incredible recipe—super easy, no tricky custard making and no taking the mixture to a certain temperature. It’s a kind of melt, cool and churn type of thing! The honeycomb is an added treat.
Serves 4-6 This is an incredible recipe—super easy, no tricky custard making and no taking the mixture to a certain temperature. It’s a kind of melt, cool and churn type of thing! The honeycomb is an added treat.
Line a small loaf tin with baking paper.
To make the honeycomb, bring the sugar and glucose to a boil until it reaches a temperature of 140C (285F). Remove from the heat and add the honey. Mix. Then add the bicarbonate of soda and the water, stirring quickly to combine as it froths up. Pour quickly into a loaf tin. Leave to cool and set. Wow— honeycomb!
To make the sorbet, combine the sugar, liquid glucose and water and stir over a medium heat to dissolve (no need to boil). Remove from heat and cool. Add the yoghurt and mix well. Place into the ice cream machine and churn until set. Place in the freezer to firm up properly—about 2 hours.
Serve the yoghurt sorbet with some crumbled honeycomb. Or try serving it with fresh fruit, berries, salted caramel or you could even sprinkle chrysanthemum petals over the top.