For honey mead jelly, soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Place the honey and 1/4 cup (60ml) mead in a saucepan over high heat.
Cook, swirling pan, for 2 minutes or until honey dissolves. Remove from heat. Squeeze excess water from the gelatine, then stir into the honey mixture until melted and combined.
Add the remaining 1 3/4 cups (440ml) mead to gelatine mixture and stir to combine. Transfer to a 4L trifle dish, cover with plastic wrap, and chill for 4-6 hours to set.
Grease and line two baking trays with baking paper. For the honeycomb, place sugar, golden syrup, and 1/2 cup (125ml) water in a saucepan over low heat. Cook, stirring, for 2-3 minutes until the sugar dissolves. Increase heat to medium-high and cook, swirling pan occasionally, for 6-8 minutes until dark golden.
Working quickly, remove the pan from heat and whisk in the bicarbonate of soda (honeycomb will foam).
Pour into prepared trays, tilting to spread evenly (do not stir – it’s a good idea to have a second person help tilt the second tray while you tilt the first). Set aside for 1 hour to harden.
To make the chocolate sauce, place the chocolate in a heatproof bowl and set it aside. Place the thin cream in a saucepan over high heat. When the cream starts to bubble around the edges, pour over the chocolate. Set aside for 2 minutes or until melted, then stir until smooth. Stir through oil and set aside until needed.
Using electric beaters, and in batches if necessary, whisk thickened cream to stiff peaks, then fold in yogurt.
Combine biscuits and Grand Marnier in a bowl. Break honeycomb into pieces and place in a separate bowl, reserving large shards for the top of the trifle.
To assemble, spread one-quarter cream mixture over honey mead jelly, drizzle with one-third honey, and top with half the biscuit mixture.
Top biscuits with another one-quarter cream mixture and one-third honey, then scatter over half the crushed honeycomb.
Top honeycomb with another one-quarter cream mixture and one-third honey, and top with the remaining biscuit mixture. Finish with a final layer of the cream mixture and top with remain honeycomb, arranging larger shards upright.
Drizzle with the chocolate sauce to serve.
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|Serving Size: 1 Serving (0g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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