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Try our latest recipe involving Adnams Honey!

By Sophie Palmer, also posted in News on

As some of you may already know, we are doing our little bit to help the honey bee. We set up hives at our distribution centre using rescued bees, and they have rewarded us with some delightful honey! Our chefs at The Crown and The Swan Hotels have created recipes using our Adnams Honey which you can try in their restaurants* or if you fancy giving it a go at home... here's the recipe.

The Crown's Grilled Frostenden Figs, Marybelle Yoghurt Sponge, Adnams Honey and Rapeseed Oil Ice Cream, Port Gel and Basil

Greek Yoghurt Sponge

Adnams ice cream made with our honey 125 gm Greek Yoghurt 250 gm Castor sugar 3 Eggs 2 level teaspoons Baking powder 375 gm Plain flour Zest of 1 lemon finely grated 125 gm Rapeseed oil Beat the yoghurt, sugar and eggs together Mix the plain flour, baking powder, and lemon zest. Beat the flour mix into egg mix When thoroughly mixed, gradually beat in rapeseed oil. Pipe the mixture evenly onto a tray to form an ½ inch thick sheet. Bake at 180c for 8-10 mins When cool cut out into 5cm squares. Adnams Honey and Rapeseed Oil Ice Cream 225 gm Adnams honey (or your local honey as we have not got enough to sell jars in our stores, unfortunately!) 250 gm Pasteurised egg yolk 325 gm Hillfarm Rapeseed Oil 225 gm Liquid glucose 675 gm Milk 675 gm Double cream Whisk honey and egg yolk together. Gradually whisk in oil until emulsified. In the pan, heat milk, cream and glucose to under boiling point. Pour onto egg and honey mix while whisking. Return to heat and bring to a slow simmer stirring all the time. Cool mixture and churn in an ice cream machine. Port Gel 500 ml Ruby Port 5 gm Agar Liquidise the 2 ingredients together. Bring to boil slowly in a pan, simmer for 1 minute. Chill in fridge until liquid sets. When set, put jelly into a food processor and liquidise adding a little hot water if necessary until a smooth gel like consistency is achieved. Put into a piping bag and refrigerate. Basil Syrup 250 gm water 75 gm sugar 125 gm liquid glucose 60 gm fresh basil Bring water, sugar and glucose to boil. Add chopped basil and liquidise until green. Chill immediately.   To assemble Cut figs in half and grill on griddle plate until lightly cooked. Spoon a little greek yoghurt onto a sponge square and sandwich with another square. Place into centre of the bowl. Place scoop of ice cream onto the sponge. Pipe Port gel next to the sponge, arranging 2 fig halves. Finish with Basil syrup. *Of course, this dessert is subject to availability at The Crown, and won't be around for long. Please do give the team a call on 01502 722186 to check before you set out. Make sure if you try this recipe to tag us in your photos! We'd love to see them.    


Sophie Palmer