Honeycomb white chocolate pots

by Ed Halmagyi

Ingredients

  • 250ml double cream
  • 200ml milk
  • 1 tsp natural vanilla paste
  • 300g white chocolate, chopped finely
  • 6 egg yolks
  • 120g honeycomb

Instructions

1 Combine the cream, milk and vanilla in a saucepan set over a moderate heat and bring gently to a boil. Add the chocolate and stir until melted and smooth. Mix in the egg yolks, whisk well, and cook until the mixture thickens on a spatula (70°C).
2 Remove immediately from the heat and strain through a fine sieve into a bowl set over an ice bath. Cut four large shards of honeycomb and set aside. Chop the remaining honeycomb and fold into the cooled white chocolate mixture. Pour into four ramekins and refrigerate for 1 hour, until set. Serve garnished with the reserved honeycomb pieces.