I have not seen such a bombically simple and at the same time unusual dessert. I tried it in a Moscow restaurant. There it was served as a decoration for a honey cake.
The appearance impressed me, and I immediately wanted to cook it. But I had no idea what this decor was called and for a long time could not find a recipe.
It turned out that this dessert is called - Honeycomb, or porous caramel, or sugar honeycomb. The process of preparing the dessert is incredibly simple, and it looks at all 146%.
Step-by-step recipe for how to make porous caramel, or honeycomb
Ingredients:
- Sugar 250 g
- Glucose 250 g
- Soda 21g (3 3/4 teaspoons)
Pre-prepare the dish for the dessert. To do this, I line a form with a size of 20x30 cm with foil and grease with vegetable oil. I have oil in a spray, but you can grease it with a napkin soaked in oil.
I send sugar and glucose syrup to a large saucepan and put on fire.
Glucose syrup can be replaced with liquid honey or invert sugar.
I bring it to a boil and leave it to heat up to a temperature of 150 ° C. If there is no thermometer, to check, pour cold water into a glass and drip a little liquid mixture into it. If the mass has hardened, it's done.
Turn off the heat, add all the baking soda and stir quickly. You can't linger here, as the soda begins to foam the syrup very quickly.
I pour it into a prepared form and put it in a dry place until it cools completely. I do not advise leveling, you can besiege airiness.
The cooled mass will be hard, but light, and it is easy to remove it from the mold.
Break the caramel into pieces of the desired size and serve. I store it in an airtight bag, otherwise the caramel will pick up moisture from the air and melt.