Serves 10-12
Ingredients
Honeycomb tuille (makes 20)
75g/3oz clear honey
140g/5oz liquid glucose
400g/14oz sugar
5 tbsp water
2 tbsp baking soda
English rose and honey ice cream
12 large egg yolks
25g/1oz caster sugar
25g/1oz liquid glucose
100ml whole milk
150ml double cream
1 tbsp honey
2 tbsp English rose compound
1 tbsp ice cream stabilizer
Method
Honeycomb tuille Line a shallow baking tray with parchment paper. Place the honey, liquid glucose, water and sugar in a large heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. Increase the heat and cook until the mixture starts to turn a light golden colour. Mix in the baking soda and whisk the mixture quickly. Pour immediately into the prepared baking tray. Allow to cool and place in an airtight container.
Blitz the honeycomb and sieve the powdered crumbs over a stencil or shape you like. Place in the oven at 200C/400F/Gas 6 for approximately 40 seconds to melt it together and then with a pallet knife carefully slide off the baking parchment onto a cold surface to harden.
English rose and honey ice cream Place the milk, cream, glucose and honey over a medium heat in a heavy bottomed pan. Do not boil. Place the egg yolks and sugar in a bowl and whisk over a bain-marie until pale in colour (this is your sabayon). When you can see the beginning of steam from the cream and milk pour one third into the sabayon. Once mixed thoroughly add the remainder and return to the heat. Heat for a further 5 minutes, keeping the temperature below 65C. Once this crème anglais coats the back of a spoon, bring off the heat and add the English rose compound and stabiliser. Strain the anglais, place into tubs and store in the freezer until needed.Assemble as in the picture.
