Burnt honey whipped cream

Burnt honey whipped cream

By
From
Salted Caramel Dreams
Makes
600 ml
Photographer
River Thompson

This is the type of recipe that, once stumbled upon, will have you making it just to eat a bowl; you will get two paces from the fridge and look back longingly, wondering if it is missing you as much as you are missing it, as lovers departing at a station. I prefer to whip this cream by hand – after all the hard work and time waiting, what a shame it would be to let a machine go mad and overbeat it. By hand, you have a better feel of when it’s just perfect.

Ingredients

Quantity Ingredient
500ml double cream
100g good-quality honey
1 teaspoon sea salt

Method

  1. Begin by gently warming the cream: it should be hot to the touch, but don’t let it boil. Cover and keep warm.
  2. Place the honey in a medium saucepan and set over a low-medium heat. Cook for 3–4 minutes until the honey darkens and begins to smell slightly burnt. Like making a dark caramel, hold your nerve here. Once darkened, add the salt and remove from the heat.
  3. Add the warm cream to the honey, stirring well. Return to the heat and slowly bring the mix to a rolling simmer, stirring constantly to stop the bottom from catching. Bring to a brief boil, then remove from the heat immediately.
  4. Pour the mix into a large bowl and cover with cling film, pressing it onto the surface of the cream. Leave to cool to room temperature, then put in the fridge to cool completely (between 4–6 hours or until ready to whip).
  5. When ready to serve, take the cream from the fridge and whip by hand until thick and luscious.
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