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Recipe

Honeycomb crunch

Oct 29, 2012 1:00pm
  • 30 mins preparation
  • 15 mins cooking
  • Serves 10
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Ingredients

Honeycomb crunch
  • 125 gram plain chocolate biscuits, finely crushed
  • 90 gram butter, melted
  • 2 teaspoon gelatine
  • 2 tablespoon just-boiled water
  • 375 gram cream cheese, chopped, at room temperature
  • 300 millilitre carton thickened cream
  • 1/2 cup caster sugar
  • 90 gram white chocolate, chopped, melted
  • 2 50g violet crumble bars, chopped
  • strawberries, to serve
Honeycomb toffee
  • 50 gram violet crumble bar, crushed
  • 3/4 cup water
  • 3/4 cup caster sugar

Method

Honeycomb crunch
  • 1
    In a medium bowl, combine biscuit crumbs and butter.
  • 2
    Press mixture firmly onto base and side of a 22cm springform pan, using a flat-bottomed glass. Chill for 20 minutes until firm.
  • 3
    Meanwhile to make toffee, sprinkle honeycomb over a 30 x 30cm piece of baking paper. In a small saucepan, combine water and sugar. Stir over low heat 2-3 minutes, until sugar dissolves. Bring to boil. Simmer, without stirring, for 8-10 minutes, until golden brown. Pour toffee over honeycomb to cover. Cool. Break toffee into small pieces.
  • 4
    In a small jug, whisk gelatine briskly into water with a fork until dissolved. Cool slightly.
  • 5
    Meanwhile, in a large bowl, using an electric mixer, beat cream cheese well until smooth Add cream and sugar, beating well. Whisk gelatine mixture and white chocolate through. Fold in violet crumbles.
  • 6
    把混合物倒到基地。冷冻3小时或过夜until firm. Serve topped with cream and honeycomb toffee. Accompany with strawberries, if liked.

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