TIP: Some thick creams can be spooned from their container and others will need to be whisked lightly by hand with a balloon whisk to hold its shape. Making honeycomb requires precise timing, so have all the elements at hand in order to execute each step concurrently.
Cooking class
This dessert is divine and combines all the elements an indulgent dessert should have – caramelised white chocolate, macadamias, coconut and honeycomb. It’s heaven in every mouthful!
Frying pan coconut blondie with sea salt honeycomb
SERVES 8 PREP AND COOK TIME 50 MINUTES + COOLING TIME)
200g white chocolate, chopped
1/2 cup (70g) macadamia halves
125g butter, chopped
3/4 cup (180ml) canned coconut cream
1/2 cup (110g) caster sugar
1/2 cup (110g) firmly packed brown sugar
1 egg, beaten lightly
1 cup (150g) plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 cup (80g) desiccated coconut
1 1/2 cups (375ml) thick cream, whisked lightly
SEA SALT HONEYCOMB
1 cup (220g) caster sugar
1/4 cup (60ml) maple syrup
1/4 cup (60ml) water
2 teaspoons bicarbonate of soda
1 teaspoon sea salt flakes
1 Preheat oven to 180°C (160°C fan
forced). Line a large oven tray with baking paper. 2 Spread chocolate and macadamias evenly over tray. Cook in oven for 8 minutes or until chocolate caramelises to an even light brown colour and macadamias are roasted. Cool on tray. 3 Meanwhile, melt butter in a 25cm wide, 5cm deep, ovenproof non-stick frying pan over medium heat; cook until butter starts to turn golden brown. Add coconut cream and sugars; stir until sugars dissolve and mixture is smooth. Cool for 5 minutes. Whisk in egg. 4 Sift flour, baking powder and bicarb soda into a large heatproof bowl. Stir in the coconut. Pour in butter mixture; stir until well combined. Stir in the caramelised chocolate and roasted macadamias. Pour The mixture into the frying pan. 5 Transfer frying pan to oven; bake for 20 minutes or until slightly soft and fudgy in the centre. 6 SEA SALT HONEYCOMB Meanwhile, grease and line a 20cm x 30cm slice pan with baking paper. Stir sugar, maple syrup and the water in a medium heavy-based saucepan over low heat until sugar dissolves. Increase heat to medium; boil, without stirring, for 8 minutes or until syrup is a dark golden honey colour (or until it reaches 150°C on a sugar thermometer). Remove pan from heat; immediately whisk in sifted bicarb soda – the syrup will froth. As soon as bicarb soda dissolves, carefully and quickly pour honeycomb into the tray; don’t spread mixture or it will deflate. Sprinkle with salt; cool to room temperature. Break honeycomb into chunks. 7 Serve warm blondies topped with cream and honeycomb. Not suitable to freeze or microwave.
Step one
Spread white chocolate and macadamias evenly over the tray. Cook in the oven for 8 minutes or until chocolate caramelises to an even light brown colour and macadamias are roasted. Cool on the tray.
Step two
Melt butter in a 25cm wide, 5 cm deep, ovenproof non-stick frying pan over medium heat; cook until butter starts to turn golden brown.
Step three
For honeycomb, as soon as sugar mixture turns dark golden honey colour (or until it reaches 150°C on a sugar thermometer) remove pan from heat; whisk in sifted bicarb soda. As soon as bicarb soda dissolves, pour into the prepared tray.
ALSO READ: Gluten-free treats: you can have your gluten-free cake and eat it too.
