Ingredients
Method
- 5 T milk-and-honey mix
- For the milk-and-honey mix:
- 3 1⁄4 cups full-cream milk
- 1 1⁄2 cups brandy
- 3⁄4 cup Swartland honey
- 1 fig leaf
- 1 cinnamon stick
- 1 whole nutmeg, cracked For the milk snow:
- 3 1⁄4 cups full-cream milk
- 3⁄4 cup Swartland honey
- 1 fig leaf For the honeycomb:
- 75 g Swartland honey
- 140 g liquid gluclose
- 6 T water
- 400 g caster sugar
- 2 T bicarbonate of soda
Method
Ingredients
To make the milk-and-honey mix, place all the ingredients in a saucepan and heat to roughly 60°C (too hot to keep your finger in the mixture for 3 seconds). Remove from the heat and allow to cool. Once cooled, strain, bottle and chill.
To make the milk snow, place all the ingredients into a saucepan and heat to 60°C (too hot to keep your finger in the mixture for 3 seconds). Remove from the heat and allow to cool. Once cooled, strain into a cream siphon, charge with 2 nitrogen dioxide bulbs and chill.
Pour the chilled milk-and-honey mix into a white ceramic cup. Garnish with milk snow and honeycomb.
To make the honeycomb, place the honey, liquid glucose, water and sugar in a large heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. Increase the heat and cook until the mixture starts to turn a light golden colour. Mix in the bicarbonate of soda. The mixture will erupt into a foaming mass. Pour into a baking tray lined with parchment paper. Allow to cool, then chill to set for 7–10 minutes. Store in an airtight jar.
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