120g golden syrup
200g caster sugar
8g bicarbonate of soda
2g Maldon salt
300g caster sugar
150g egg white
1 vanilla pod, split and scraped
4g cream of tartar
Splash of white wine vinegar
2g salt
100g raspberries
20g icing sugar
1 tsp lemon juice
Different flavoured ice creams
Dried meringues
Honeycomb
Mix the caster sugar and golden syrup together in a heavy-bottomed pan large enough to accommodate the sugar rising as it bubbles up.
Put the pan on a low heat, stirring with a wooden spoon until all the sugar crystals have dissolved. At this point, stop stirring and heat until 150°C.
Add the bicarbonate of soda, take off the heat, and stir. Quickly pour the caramel mix into a deep baking tray lined with greaseproof paper, leave to cool completely, then break it up.
Place the egg white and sugar into a stand mixer bowl, add the salt and a splash of white wine vinegar, then whisk rapidly with an electric whisk for approximately 10-12 minutes over a pan of slow-simmering water.
Once it starts to aerate, add the cream of tartar and continue whisking until the egg white has tripled in volume and reaches approximately 35°C.
Take this off the heat and place onto the stand mixer.
Whisk on a medium speed, so it’s a slower pace, which will make a better meringue, until it gets thicker, fluffier and has cooled.
Spray parchment paper with non-stick spray, place the meringue into a piping bag with a nozzle, then pipe star-shaped meringues onto the paper.
You can blowtorch half of them to give a caramel flavour, then slowly cook at 70-80°C for approximately 90-120 minutes.
Make sure the inside is a little chewy and the outside is crispy.
Once ready, place onto a cooling wire to cool, then into an airtight container.
Blend all together.
Pile it all up in a coupe glass, with the different flavours intermingled with the meringue and honeycomb between the layers.
A playful showpiece of contrasts, where crackling honeycomb, crisp-and-chewy meringue and a sharp raspberry coulis tumble through layers of ice cream for a sundae with texture in every spoonful.
120g golden syrup
200g caster sugar
8g bicarbonate of soda
2g Maldon salt
300g caster sugar
150g egg white
1 vanilla pod, split and scraped
4g cream of tartar
Splash of white wine vinegar
2g salt
100g raspberries
20g icing sugar
1 tsp lemon juice
Different flavoured ice creams
Dried meringues
Honeycomb
Mix the caster sugar and golden syrup together in a heavy-bottomed pan large enough to accommodate the sugar rising as it bubbles up.
Put the pan on a low heat, stirring with a wooden spoon until all the sugar crystals have dissolved. At this point, stop stirring and heat until 150°C.
Add the bicarbonate of soda, take off the heat, and stir. Quickly pour the caramel mix into a deep baking tray lined with greaseproof paper, leave to cool completely, then break it up.
Place the egg white and sugar into a stand mixer bowl, add the salt and a splash of white wine vinegar, then whisk rapidly with an electric whisk for approximately 10-12 minutes over a pan of slow-simmering water.
Once it starts to aerate, add the cream of tartar and continue whisking until the egg white has tripled in volume and reaches approximately 35°C.
Take this off the heat and place onto the stand mixer.
Whisk on a medium speed, so it’s a slower pace, which will make a better meringue, until it gets thicker, fluffier and has cooled.
Spray parchment paper with non-stick spray, place the meringue into a piping bag with a nozzle, then pipe star-shaped meringues onto the paper.
You can blowtorch half of them to give a caramel flavour, then slowly cook at 70-80°C for approximately 90-120 minutes.
Make sure the inside is a little chewy and the outside is crispy.
Once ready, place onto a cooling wire to cool, then into an airtight container.
Blend all together.
Pile it all up in a coupe glass, with the different flavours intermingled with the meringue and honeycomb between the layers.
A playful showpiece of contrasts, where crackling honeycomb, crisp-and-chewy meringue and a sharp raspberry coulis tumble through layers of ice cream for a sundae with texture in every spoonful.
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