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Double Lemon Cream with Honeycomb Crunch

Created by fcvadmin
Found in: Snack, Dessert, Nut free

Double Lemon Cream with Honeycomb Crunch

Preparation time: 30 minutes plus 3 hours cooling time.


3 tbsp Nature’s Path Organic Maple Sunrise
200g caster sugar
1 dstsp golden syrup
1 tsp vanilla extract
1 dstsp water
½ tbsp bicarbonate of soda
450ml double cream
3 lemons
1 tbsp icing sugar

  • Bring 300ml of the double cream to the boil in a heavy based pan, add 125g of the caster sugar and simmer for 5 minutes.
  • Zest two of the lemons.
  • Add half of this lemon zest and juice of 2½ lemons to cream mixture in pan and whisk lightly. Simmer gently for a further minute. Pour into 4 serving glasses and leave to cool for at least 8 hours.
  • Once lemon cream is set, line a small baking tray with non stick baking paper.
  • Melt remaining 75g caster sugar, golden syrup, vanilla extract and water together in a heavy based pan.
  • Bring to a gentle boil for approx 3-5 minutes, without stirring, until toffee is at cracking stage. (Test this by dropping a small ball of the toffee into cold water – if it cracks and forms a hard ball it is ready.)
  • Add Maple Sunrise to pan, coat with toffee. Bring back to boil, then add bicarbonate of soda - this will cause toffee to fizz up quite dramatically! Stir briefly with a silicone spatula then quickly pour this mixture into lined baking tray. Leave to set and go cold – ½ hour in refrigerator. (Do not touch mixture until you are sure it is cold or it will burn.)
  • Once cooled crush honeycomb into chunks and place on top of set cream.
  • Whisk remaining 150ml double cream to a soft peak consistency, then add icing sugar.
  • Carefully fold in juice of the final ½ lemon.
  • Finish dish by topping with the whipped cream and decorate with a little lemon zest.