marshmallows and lollipops. I've always wanted to make honeycomb, and this recipe worked out pretty well. The honeycomb was golden, bubbly and super crunchy, though like any honeycomb after you eat it for a little while it sticks to your teeth like crazy! Even so, I ate SO much of it. Anyway, this dessert had my sugar cravings satisfied and had the added bonus of using up my extra cream :)
Matcha White Chocolate Mousse with Homemade Honeycomb
(adapted this white choc mousse recipe from bill's food and this honeycomb recipe from Best Recipes, serves approx 6)
For the green tea mousse:
250g white chocolate
1 tsp pure vanilla extract
3 large eggs, separated
375ml pouring cream
1-2 tsp matcha (green tea) powder, adjusted to taste
For the honeycomb:
1 1/2 cups sugar
2/3 cup golden syrup
1/3 cup water
2 tsp bicarb soda, sifted
Whip cream to soft peaks in a separate bowl, and then gently fold into warm mixture until just combined. In a separate clean large mixing bowl, beat egg whites to soft peaks. Gently fold in the rest of the mixture into the egg whites until just combined, and then pour into serving glasses. Chill for 3-4 hours or overnight in the fridge.
Quickly beat in bicarb soda into mixture with a wooden spoon, the mixture should froth up quickly. Pour mixture into prepared tin and leave to cool completely on a wire rack. When completely cool, remove from tin and line all sides with extra baking paper, wrap in a kitchen towel and gently break up into smaller pieces using a rolling pin. Serve over the top of matcha mousse, with extra pieces on the side.