This lovely recipe was shared with us by a customer, the Pudding Post, who were kind enough to use our raspberry fruit powder in it. Pudding Post send out a monthly subscription box, with everything you need to make the perfect pud included – find them at www.thepuddingpost.com to find out more. And in the meantime, enjoy making and eating this deliciously sinful mousse!
Our range of freeze dried fruit powders is certainly becoming more and more popular. Every week we receive compliments and beautiful pictures of people’s wonderful creations. Do give them a try!

01.

Ingredients

Lotus Biscoff Biscuits – 125g
Butter x 110g (60g + 50g)
Caster Sugar *A* – 150g
Lyle Golden Syrup – 40g
Baking Soda – 6g
Eggs x 4 (Med)
Lindt White Chocolate – 100g
Dr Oetker Gelatine Sheets – 3
Monin Elderflower Syrup – 20g
Caster Sugar *B* – 55g
Spice Mountain Raspberry Powder – 8g

02.

Method

  • Prepare 8″ cake tin using a baking paper circle & liner
  • Melt 60g butter in a saucepan. Crush the Lotus Biscoff (best if done in a blender as you want a sand-like consistency) and stir. Pour evenly into base of cake hin, pressing firmly. Set aside
  • In high-sided pan melt Caster Sugar *A* & Lyle Golden Syrup over medium heat until light brown colour & sugar dissolved. Don’t stir too much and keep the colour a light golden amber – if you take it too far, your honeycomb may be bitter
  • Add in Baking Soda, hand-whisk vigorously a few times then quickly pour into a lined mixing bowl. You need to work quite quickly here. Line your mixing bowl with your baking paper rectangle and get everything ready to pour the honeycomb from saucepan to lined mixing bowl before you whisk in your Baking Soda – once whisked in you have 5-10 seconds before it starts to set. Set aside to cool before breaking up
  • Separate eggs (save yolks) and whisk whites to a soft-peaked meringue. Add Caster Sugar *B* Don’t get any fat (yolk) in with your whites or they won’t fluff up. Whisk until the whites form soft-peaks and then stop. Add the sugar in one tablespoon at a time whilst continuing to briefly whisk in between. Stop whisking once you can hold the bowl upside down over your loved ones head and nothing comes out. Set aside
  • Melt 50g butter in heatproof bowl over a saucepan of hot water. Whilst melting, bloom the gelatine sheets. Add an inch or two of water to the saucepan and heat to a simmer. Ensure the ovenproof bowl correctly fits the saucepan (and doesn’t touch the simmering water below) as stray water droplets can make the melting chocolate seize. Blooming gelatine means separating the sheets and submerging in cold water until softened.
  • Break up the White Chocolate Lindt and add to the butter. Take off heat and continue to whisk. Once melted add Elderflower Syrup. White Chocolate is rather temperamental and you don’t want to overcook it, so remove from heat when half melted. If may look like the butter and chocolate are starting to split but keep whisking until it comes back together. Pop chocolate briefly back onto heat if the mix cools too much/quickly as you add the yolks/syrup.
  • Add the egg yolks to the Lindt mix – continue to whisk until fully combined. Dry off the excess water from each gelatine sheet and whisk in one by one – ensuring fully dissolved in mix
  • Before serving, scatter all the Raspberry Powder on top, then gently remove from cake tin. Best stored in fridge
  • Preservative-free, the honeycomb is best stored separately in an air-tight container and crushed/sprinkled on each individual serving as needed