• Place milk and cream into a saucepan and reduce to 450g. Set aside in a small jug.
• Make caramel for moulds. Place 500g castor sugar into saucepan with 100g water. Heat until caramel forms then add a little water to slow the cooking process.
• Separate the egg whites and egg yolks into separate Kenwood mixing bowls.
• Place butter into a saucepan, allow to melt then add butter to make roux. Continue to cook out then add reduce milk and cream to make a béchamel. Place into large mixing bowl.
• Whisk the egg yolks with 80g caster sugar to form sabayon.
• Whisk egg whites to soft peak.
• Fold sabayon into béchamel, fold in egg whites. Add into moulds that have been lined with the caramel.
• Baked at 140°C for 30 minutes, turn and baked for a further 30mins.
• Test with knife, once ready remove from baking tray…cool for 30 mins at room temp then fridge.

Honeycomb

• Place the sugar, glucose and water into a saucepan and bring to 148.8˚c. Once temperature is reached place in bicarbonate of soda and whisk until colour start to change.
• Pour into a plastic container and allow to cool before breaking up ready to use.