Tuesday, 22 January 2013

Lime & Ginger Honeycomb

What is the best chocolate bar in the world? It's a very difficult question, but there's only one correct answer. No, it's not the classic Galaxy, despite it's delectable rectangles of smooth milk chocolate. Neither is it the quartet of KitKats (although it does have a huge advantage...there are four of them). It's not even the Double Decker, which takes a Milky Way, adds rice cereal and tops it with another layer of chocolate - genius. The answer - and this is not up for debate - is the Crunchie. Airy honeycomb covered in milk chocolate, the Crunchie is simple, yet perfect, and as a small child with a smaller sweet tooth, this Fatboy certainly found his way through a few of them. This weekend, I thought I'd play around with the honeycomb idea and try a different flavour. This was the result.
Take one lime, a large hunk of ginger and a bright green knife. Peel and grate a piece of ginger that's about the size of your thumb and set it to one side. Hold tight onto your lime for now.
Possibly my most favourite thing ever, and every dentist's dream. You'll need about 80g - anyone having trouble measuring this sticky goodness, just cover the spoon with vegetable oil first and the syrup will slide right off. You can have that one for free. Gently heat the syrup along with the grated ginger, 80g of butter and 160g of granulated or caster sugar, when the sugar has dissolved turn the heat up so that the mixture boils and leave without stirring for a few minutes until it turns a golden brown colour. At this point you can go ahead and carefully squeeze in the juice of a lime.
Add 2 teaspoons of bicarbonate of soda, keeping your hands away from the red hot magma-like sugar mixture that will climb the sides of the pan. Stir for a few seconds and then pour the mixture into baking tray lined with baking parchment. Another trick - if you're lining a tray with baking parchment, crumple it up first. Much easier to reach all of those dastardly corners.
Leave the honeycomb to set in the fridge, it should take about an hour or so. Break it into smaller pieces and go nuts with it. This stuff is excellent on any dessert or ice cream, and will keep well if kept covered in the fridge. You could even cover it with chocolate and make a Crunchie.
If anyone from my dental practice rings I definitely didn't eat any of this.

Ingredients
1 lime
1 thumb of ginger
160g caster/granulated sugar
80g golden syrup
80g butter
2 teaspoons bicarb of soda

No comments:

Post a Comment