If you like a bit of blue cheese after dinner, try this ice cream instead. Unlike most of my ice creams, this one was made with egg yolks. In a small saucepan or in a cup in the microwave warm ⅔ of a cup of honey and set aside. Roughly chop 110g (4 oz) of…… Continue reading gorgonzola and honey ice cream
Tag: honey
saffron ice cream and honey grilled figs
Bastani Sonnati is a Persian ice cream flavoured with saffron and rosewater and traditionally thickened with salep (sahlep, sahlab or glucomannan), a flour made from the tubers of orchids; and mastic, a resin from the mastic tree. Instead I used cornflour (cornstarch), guar gum and xantham gum. Figs were in season and a delicious accompaniment. For the ice cream,…… Continue reading saffron ice cream and honey grilled figs
coconut tart with burnt honey and passionfruit
This coconut tart, by Matt Moran for Delicious, is enhanced by the brightness of the passionfruit and the slight bitterness of the burnt honey. The perfect dessert after just about any cuisine. Grease and line a 25cm springform cake tin. Soak 3 sheets of gelatine in cold water for 5 minutes. In a saucepan over…… Continue reading coconut tart with burnt honey and passionfruit
leatherwood honeycomb
Leatherwood (Eucryphia lucida) is a species of tree endemic to Tasmania where this honey is produced. The dark amber honey has a distinctive aromatic flavour of spice with a floral afternote. I combined my organic leatherwood honey with vanilla in this honeycomb. Prepare a lined baking tray and have 3 teaspoons of sifted bi-carb soda…… Continue reading leatherwood honeycomb
saffron and honey ice cream
Saffron is the dried stigma of crocus flowers and has been used and traded for thousands of years. At US$5K per kilo it’s the world’s most expensive spice. It’s thought to have originated in Iran and is widely used throughout the Middle East as well as Europe and South East Asia in both savoury and…… Continue reading saffron and honey ice cream
salted honey ice cream
If you’re a fan of salted caramel you’ll love this too! Measure 2 cups of milk. Take out 2 tablespoons of the milk and make a slurry with 4 teaspoons of cornflour (cornstarch) and set aside. Heat the remainder in a saucepan with 1¼ cups of heavy cream, 150 g (3½ fl oz) of honey,…… Continue reading salted honey ice cream
honey walnut cheesecake with figs cooked in ouzo
Here’s a deconstructed cheesecake which celebrates Greek flavours. A simple and elegant way to serve cheesecake as a dessert for a dinner party. At least a few hours before or even the night before, strain 500g of Greek-style yoghurt. Place in a piece of cheesecloth or fine linen, tie together and hang over a bowl…… Continue reading honey walnut cheesecake with figs cooked in ouzo
baclava cheesecake
My friend Deborah made this for a recent celebration. What a brilliant combination of two delicious cakes! Preheat your oven to 180°C (350ºF). Place ⅓ of a cup each of blanched almonds and hazelnuts on a baking tray and bake for 5-8 minutes until toasted. Meanwhile, make the honey syrup by combining ½ a cup…… Continue reading baclava cheesecake
burrata and honey panna cotta with candied walnuts
A lovely delicate cheese and honey flavour pair well with crunchy candied walnuts To make the panna cotta pour ¼ of a cup of milk into a small bowl and sprinkle over 7g (¼ oz) of powdered gelatine. Allow it to bloom for 5 minutes. Meanwhile, in a small saucepan heat ½ a cup of cream with ½…… Continue reading burrata and honey panna cotta with candied walnuts
almond honey spread
Moroccan amlou is a spread (much like peanut butter) made of almonds, honey and argan oil which is generally eaten on bread for breakfast. Argan oil, which is apparently quite nutty in flavour, is endemic to Morocco and, I discovered, hard to find and very expensive in Australia! I opted for a version without it. If you love…… Continue reading almond honey spread
michelle picker cooks 