Honeycomb affogato, Grind House Blend.
Ingredients
2scoops Honeycomb ice cream (Judes)
1x Double shot grind house blend
30g Honeycomb pieces
1x water glass (stored in the freezer for service, glass needs to be ice cold)
MOP
- To order, scoop the honeycomb gelato into the frosted water glass and top with the honeycomb pieces
- Serve with the frosted glass on a red plate and a teaspoon behind the glass with the espresso on the side.
- When the waiter takes the order to the table they need to pour the espresso over the ice cream and honeycomb and remove the shot glass of espresso
Honeycomb.
Ingredients
350g Caster sugar
250g Golden syrup
120g Water
1g Maldon Salt
14g Bicarbonate of soda
You will need a whisk and a spatula
MOP
- Line a 1/2 gastro tray with parchment paperp
- Place the sugar, syrup, water and salt into a tall pan and dissolve on a medium high heat just swirling the pot (DO NOT STIR)
Once the sugar syrup has dissolved place the tip of a thermometer into the syrup and allow to cook until it reaches 150c
- Once the sugar reached 150c remove the pot from the heat and add the bicarbonate of soda
- Using the whisk immediately whisk in all of the bicarbonate soda ensuring it is all combined, the honeycomb mix will expand into a honeycomb foam
- Using the spatula remove all of the honeycomb mix into the parchment lined gastro tray and allow the mix to harden at room temp for a few hours
- Once hardened, remove the honeycomb to a white chopping board and cut into chunks using a knife
- Store this in a air tight container
Waiters Notes
Grind house blend espresso served with honeycomb ice cream and honeycomb pieces
Allergies milk