Ingredients

Serves 8

Honey Tuiles
30g unsalted butter, melted
1 tablespoon honey
1 large egg white
¼ cup plain flour
¼ cup icing sugar

Honey Semi-Freddo
6 egg yolks
½ cup honey
¾ cup marsala
1 tsp vanilla extract
1 ½ cup cream, lightly whipped
½ cup honey praline (recipe following), coarsely blitzed

Honey Toffee/Praline
1 cup honey
1 cup sugar
½ cup water


 

Method

Honey Tuiles
Heat oven to 180°C. Grease a large baking tray. Beat butter and honey in small bowl on medium speed of electric mixer until smooth. Beat in egg white. Add flour and icing sugar until combined. Let stand 1 hour.

Drop 1 heaped teaspoon of mixture at one end of prepared baking tray. With small metal spatula, spread mixture to a 3-1/2-inch-wide circle. Repeat at the other end of the baking tray. Bake 5 to 7 minutes or until golden. With wide spatula, immediately drape one tuile over a rolling pin or side of wine bottle or roll into a cigar shape. Repeat process with the other tuile. Cool. Cool baking tray completely and then repeat with remaining mixture, greasing tray for each batch.
Serve with Honey semi-freddo and praline.

Note: The tuile mixture can be made ahead and refrigerated, covered for up to 2 days. They can also be cooked the day before and stored in an airtight container overnight.


Honey Semi-Freddo
Put the egg yolks, honey, marsala and vanilla into a heatproof bowl, over a saucepan of simmering water. Make sure the bowl does not touch the water. Using an electric beater (so much easier than a balloon whisk, but you can use one if you prefer!), beat for 5-6 minutes or until mixture is pale, fluffy and almost doubled in size. Remove from heat and allow to cool, whisking every now and then. Fold in the cream and praline. Pour into a 20cm x 11cm loaf tin (or use individual moulds), lined with plastic wrap. Freeze for about 4 hours.
When ready to serve, remove from freezer and sit for 3-5 minutes (depending on size of mould used). Turn onto a platter and slice. Sprinkle with extra honey praline if desired. Serve with honey tuiles.

 

Honey Toffee/Praline
Combine the honey, sugar and water in a heavy-based saucepan and place over a high heat. Stir until sugar dissolves and then do not stir again. Swirl the pan once the edges start to colour. Boil until the mixture reaches 295°C on a sugar thermometer or until it forms a hard ball when a teaspoonful is dropped into a bowl of cold water. At this point you could add any toasted, chopped nut if you like.

Pour the toffee onto a piece of baking paper.  When it is completely cool (do not refrigerate). Break up and store in a sealed container until needed. Blitz in a food processor just before you are ready to use it until it resembles coarse crumbs.

Note: Do not process the praline into crumbs too far ahead of time as it tends to set like concrete and it is hard to break up.