Honeycomb

Honeycomb

Honeycomb crumbs are made from all natural ingredients. Sprinkle the crumbs on top of your cupcakes, cakes and ice creams.

Shake onto

Whipped Cream, Ice Cream, Hot Drinks, Mousses, chilled desserts, Yogurt

Sprinkle onto

Butter Creams, Pastries, Hot & Chilled Desserts, Cupcakes, Chocolate

Stir through

Coolers and Shakes, Sauces & mousses and Chocolate

Packaging Format

All the Additions range is available in waisted 800ml shaker jars with a handling section making it easy to tip and sprinkle. The double sprinkle lid has free flow and limited flow options. Dosing is easier and wastage and over-dispense is minimised.

Weight

800ml: 350g

Ingredients

Sugar, Glucose Syrup, Water, Raising Agent (Sodium Bicarbonate (E500ii)), Non-Hydrogenated Vegetable Fat (Shea Kernel Oil, Palm Oil, Emulsifier: Sunflower Lecithin (E322)).

For allergens, see ingredients in bold.

Storage Conditions

Store Additions in a cool, dry place away from sunlight and strong odours. Reseal after use.

Recipe Idea
Additions Honeycomb Honeycomb Ice Cream

Honeycomb Ice Cream

Ingredients

  • 3 egg yolks
  • 175g sugar
  • 300ml milk
  • 450ml whipping cream, lightly whipped
  • 100g of honeycomb pieces
  • 25g of Belgian chocolate curls

Method

  1. Mix the egg yolks, sugar and milk in a bowl over a pan of hot water. Whisk well until thoroughly mixed.
  2. Add the chocolate curls along the two thirds of the honeycomb pieces and stir into the mix.
  3. Fold in the whipped cream and mix until the chocolate and honeycomb pieces are well spread throughout.
  4. Transfer mixture to suitable tub and freeze for one hour, beat thoroughly. Freeze for another hour and beat well again.
  5. Sprinkle final third of the honeycomb over the top and leave in the freezer until needed - overnight is best.