Sheffied Cooks: Get stuck into this honey of a dessert

This recipe has been created by Luke French of new Sheffield restaurant JORO, and appears in the Sheffield Cookbook: Second Helpings.It uses The Sheffield Honey Company's heather honey and makes 24 cookies, so there will be some extra, as well as some extra caramel to save for later.Preparation time is around 20 minutes, plus chilling and churning, while the cooking time is 20 minutes. The cookbook is on sale from venues featured, Waterstone's and Amazon.INGREDIENTSfor the ice cream55g caster sugar80g The Sheffield Honey Company heather honey600ml whole milk90g pasteurised free-range egg yolks80g burnt butterfor the cookies115g unsalted butter, softened at room temperature260g caster sugar1 free-range egg, whisked40g The Sheffield Honey Company heather honey220g organic plain flour2g bicarbonate of soda2g baking powder75g roasted and ground hazelnuts (we use fresh cobnuts foraged in Sheffield)for the CARAMEL100g The Sheffield Honey Company heather honey180g fresh whipping cream25g blonde miso paste120g coffee, freshly brewed50g caster sugar20g burnt butterto serveBorage and cornflowersMETHODFor the ice cream bring the sugar, honey and milk to the boil over a medium heat, then gradually pour over the egg yolks whilst whisking until fully incorporated. Whisk in the burnt butter. Cool over a bowl of iced water and then churn in an ice cream machine according to the manufacturers instructions.For the cookies, take a a bowl and in it cream together the butter and sugar. Gradually beat in the egg and then mix in the honey.Sift together the flour, bicarbonate of soda and baking powder, then fold it into the mixture in three parts, followed by the ground hazelnuts. Chill the cookie dough for 30 minutes. Meanwhile, preheat the oven to 180°c.When ready, roll the dough into 24 balls (30g each) and place on a silicone paper-lined baking sheet, making sure there is a 6cm gap between each ball. Place in the oven and bake for 12 minutes, or until golden and raised. Allow to cool on the trays; they should be soft

Thursday, 23rd March 2017, 6:23 am
Updated Friday, 24th March 2017, 9:56 am

It uses The Sheffield Honey Company’s heather honey and makes 24 cookies, so there will be some extra, as well as some extra caramel to save for later.

Preparation time is around 20 minutes, plus chilling and churning, while the cooking time is 20 minutes.

The cookbook is on sale from venues featured, Waterstone’s and Amazon.

METHOD

For the ice cream bring the sugar, honey and milk to the boil over a medium heat, then gradually pour over the egg yolks whilst whisking until fully incorporated.

Whisk in the burnt butter. Cool over a bowl of iced water and then churn in an ice cream machine according to the manufacturers instructions.

For the cookies, take a a bowl and in it cream together the butter and sugar. Gradually beat in the egg and then mix in the honey.

Sift together the flour, bicarbonate of soda and baking powder, then fold it into the mixture in three parts, followed by the ground hazelnuts.

Chill the cookie dough for 30 minutes. Meanwhile, preheat the oven to 180°c.

When ready, roll the dough into 24 balls (30g each) and place on a silicone paper-lined baking sheet, making sure there is a 6cm gap between each ball. Place in the oven and bake for 12 minutes, or until golden and raised.

Allow to cool on the trays; they should be soft and pliable but with a crisp outer layer. Once cool, keep in an airtight container until needed.

For the caramel place all of the ingredients into a heavy-based saucepan and place on a low heat.

Bring to the boil and then reduce the heat and simmer very gently until the mixture becomes a thick buttery caramel, stirring occasionally.

Remove the pan from the heat and pour the mixture into a metal or ceramic bowl and rest, whisking now and again until completely cool. Store in an airtight container until needed.

To serve, s pread a good spoonful of the caramel onto a cookie then place a generous spoonful of the ice cream on top.

Garnish the ice cream with borage and cornflowers then eat immediately.