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Forage and Feast Wildflower & Beetroot Honeycomb by Jan Hendrik van der Westhuizen
Description
For the ultimate sweet indulgence, there’s nothing that comes close to this Forage and Feast Wildflower and Beetroot Honeycomb recipe, developed by Jan Hendrik van der Westhuizen, SA’s first Michelin Star chef.
Stirred into Greek yoghurt, crumbled onto ice cream, added as a finishing touch on waffles, or served on top of your oatmeal breakfast – there are so many ways to enjoy this decadent sweet treat. Made with cold-harvested Forage and Feast Wildflower Honey, coloured with beetroot juice and dipped in white chocolate, Jan Hendrik van der Westhuizen’s honeycomb is not only flavourful, but the perfect finishing touch for a beautifully plated dish too.
Too busy to go in-store? Don't fret! You can get everything you need to make this Instagram-worthy treat, delivered to your door in 60 minutes with Checkers Sixty60.
Directions
1. Line a deep 20cm square baking tin with baking paper.
2. Place the castor sugar, glucose syrup, honey and beetroot juice into a medium saucepan and place over low-medium heat. Stir to dissolve the sugar completely then bring to the boil.
3. Cook until the mixture reaches 155°C on a sugar thermometer.
4. Remove from the heat, add the food colouring, then carefully add the bicarbonate of soda and whisk quickly to incorporate it well – about 1 minute.
5. Quickly pour the mixture into the prepared tray and place it in the freezer for about 1 hour to cool down as quickly as possible.
6. Once cooled down, break the honeycomb into large chunks, dip in melted white chocolate and sprinkle with dried flowers, just before serving.
Ingredients
- 65g Forage and Feast Wildflower Honey
- 415g castor sugar
- 150g glucose syrup
- 70ml beetroot juice
- 18g bicarbonate of soda
- Deep pink gel food colouring; as needed
- 80g white chocolate; melted
- 5g dried corn flowers (can be replaced with any dried wildflowers