MONKO HONEY

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RECIPES

RECIPES

Find ideas on how to enjoy our honey in simple and creative recipes.

Maple-Ruby Honey Spread with Pecans Elegance Tarts

Indulge in the refined simplicity of these exquisite tarts, where our Maple-Ruby Honey Spread with Pecans takes center stage. This dish marries the delicate sweetness of ruby chocolate, the rich crunch of roasted pecans, and the warm depth of maple syrup with caramelized pears and a delicate nut crumble. Perfect for discerning palates, these tarts offer a sophisticated yet approachable dessert for elegant gatherings or intimate moments of indulgence.

Recept by: Mariia Halii

Coconut-Almond Honey Cream with White Chocolate Panna Cotta

Delight in the luxurious simplicity of this panna cotta, where our Coconut-Almond Honey Cream with White Chocolate shines as the star. The creamy, tropical notes of coconut milk, the rich sweetness of Belgian white chocolate, and the nutty crunch of roasted almonds are elevated by a hint of lemon and vanilla, creating a dessert that’s both indulgent and refined. Perfect for an elegant dinner party or a special treat, this recipe transforms our honey cream into a masterpiece of flavor and texture.

Recept by: Mariia Halii

Caramel-Maple Honey Cream with a Hint of Pine Nut Poached Pears

Elevate your dessert repertoire with these exquisitely poached pears, where our Caramel-Maple Honey Cream with a Hint of Pine Nut takes center stage. The rich caramel Belgian chocolate, warm amber maple syrup, and subtle crunch of roasted pine nuts in the honey cream infuse the pears with a luxurious depth, perfectly balanced by a delicate pine nut brittle. This dessert is a harmonious blend of flavors, ideal for sophisticated dinner parties or an indulgent treat at home.

Recept by: Mariia Halii

Honey Cream with Milk Chocolate and Pecans Crème Brûlée

Indulge in the velvety elegance of this crème brûlée, where our Honey Cream with Milk Chocolate and Pecans takes center stage. The creamy richness of Belgian milk chocolate, the nutty crunch of roasted pecans, and the subtle hints of coconut and lemon in the honey cream create a dessert that’s both luxurious and balanced. Topped with a crisp pecan praline, this dish is perfect for upscale dinner parties or a refined treat at home, showcasing the versatility of our honey cream.

Recept by: Mariia Halii

Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon Chocolate Mousse

Dive into the decadent allure of this chocolate mousse, where our Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon steals the show. The intense richness of dark chocolate, the textural crunch of cacao nibs, and the warm, oaky notes of bourbon in the honey cream create a dessert that’s both sophisticated and indulgent. Topped with a bourbon-infused cacao crumble, this mousse is perfect for upscale dinner parties or a luxurious treat at home, showcasing the bold versatility of our honey cream.

Recept by: Mariia Halii

Honey Cream with Ginger and Smoked Pear Spiced Panna Cotta

Elevate your dessert experience with this exquisite spiced panna cotta, where our Honey Cream with Ginger and Smoked Pear shines as the star. The warm, spicy kick of ginger and the delicate smokiness of pear in the honey cream create a harmonious balance, complemented by a vibrant pear compote and a crisp ginger snap crumble. Perfect for sophisticated dinner parties or a refined treat at home, this dessert showcases the unique versatility of our honey cream in a way that’s sure to captivate.

Recept by: Mariia Halii

Honey Cream with Apple, Cardamom, and Rum Baked Apple Tartlets

Ignite your senses with these enchanting baked apple tartlets, where our Honey Cream with Apple, Cardamom, and Rum takes center stage. The warm, aromatic spice of cardamom, the comforting sweetness of apple, and the sultry depth of rum in the honey cream transform simple tartlets into a work of art. Paired with a shimmering rum-cardamom glaze and a spiced crumble, this dessert is perfect for sophisticated gatherings or cozy evenings, offering a creative twist that’s as delightful to make as it is to savor.

Recept by: Mariia Halii

Honey Cream with Strawberry, Matcha, and Sesame Mini Pavlovas

Enchant your guests with these delicate mini pavlovas, where our Honey Cream with Strawberry, Matcha, and Sesame shines as the star. The bright, tangy sweetness of freeze-dried strawberry, the earthy depth of matcha, and the nutty crunch of roasted sesame seeds in the honey cream create a dessert that’s both vibrant and refined. Paired with a luscious strawberry-matcha coulis and a crisp sesame brittle, this dish is a creative masterpiece, perfect for upscale gatherings or a delightful treat at home.

Recept by: Mariia Halii

Honey Cream with Raspberry and Lavender Profiteroles

Enchant your palate with these delicate profiteroles, where our Honey Cream with Raspberry and Lavender takes center stage. The vibrant tartness of freeze-dried raspberry, the soothing floral notes of lavender, and a hint of white pepper in the honey cream create a dessert that’s both elegant and unforgettable. Paired with a glossy raspberry-lavender glaze and a sprinkle of candied lavender dust, this dish is a creative masterpiece, perfect for upscale gatherings or a refined treat at home.

Recept by: Mariia Halii

Honey Cream with Cranberry, Cinnamon, and Bourbon Cheesecake Bites

Ignite the senses with these exquisite cheesecake bites, where our Honey Cream with Cranberry, Cinnamon, and Bourbon shines as the star. The tart vibrancy of freeze-dried cranberry, the cozy warmth of Ceylon cinnamon, and the deep, oaky richness of bourbon in the honey cream create a dessert that’s both festive and refined. Paired with a tangy bourbon-cranberry compote and a crisp cinnamon crumble, these bites are perfect for upscale holiday gatherings or a sophisticated treat at home, showcasing the bold versatility of our honey cream.

Recept by: Mariia Halii

Raw Wildflower Cream Honey Lemon Posset

Delight in the refined simplicity of this lemon posset, where our Raw Wildflower Cream Honey shines as the star. The pure, floral sweetness of this creamy honey balances the bright, tangy lemon, creating a dessert that’s both elegant and effortless. Topped with a delicate honeyed shortbread crumble, this posset is perfect for upscale gatherings or a luxurious treat at home, showcasing the natural beauty of our wildflower honey in a dish that’s as captivating as it is delicious.

Recept by: Mariia Halii

Honey with Cashew, Dried Basil, and Chia Seeds Panna Cotta

Immerse yourself in the delicate elegance of this panna cotta, where our Honey with Cashew, Dried Basil, and Chia Seeds takes center stage. The creamy richness of cashew, the herbaceous allure of dried basil, and the subtle crunch of chia seeds in the honey create a dessert that’s both sophisticated and innovative. Paired with a basil-infused chia crunch and fresh fig slices, this dish is a creative masterpiece, perfect for upscale gatherings or a refined treat at home.

Recept by: Mariia Halii

Honey with Hazelnut, Rosemary, and Grapefruit Zest Poached Quince Tartlets

Savor the exquisite harmony of these poached quince tartlets, where our Honey with Hazelnut, Rosemary, and Grapefruit Zest shines as the star. The rich, nutty warmth of roasted hazelnuts, the aromatic earthiness of rosemary, and the vibrant citrus spark of grapefruit zest in the honey create a dessert that’s both sophisticated and enchanting. Paired with a delicate rosemary-hazelnut crumble, these tartlets are perfect for upscale gatherings or a refined treat at home, showcasing the unique versatility of our honey in a truly memorable way.

Recept by: Mariia Halii

Honey with Pecan, Tarragon, and Pumpkin Seeds Polenta Cakes

Captivate your guests with these savory-sweet polenta cakes, where our Honey with Pecan, Tarragon, and Pumpkin Seeds shines as the star. The rich nuttiness of toasted pecans, the aromatic, anise-like tarragon, and the earthy crunch of pumpkin seeds in the honey create a dessert that’s both bold and elegant. Paired with a glossy tarragon-infused honey glaze and a delicate pumpkin seed brittle, these cakes offer a creative balance of flavors, perfect for upscale gatherings or a refined treat at home.

Recept by: Mariia Halii

Liquid Raw Wildflower Honey Poached Fig Tartlets

Celebrate the pure, floral elegance of our Liquid Raw Wildflower Honey with these exquisite poached fig tartlets. The honey’s natural sweetness enhances the lush, jammy flavor of figs, creating a dessert that’s both refined and effortless. Topped with honey-glazed almonds for a delicate crunch, these tartlets are perfect for upscale gatherings or a luxurious treat at home, showcasing the timeless versatility of our raw wildflower honey in a dish that’s as beautiful as it is delicious.

Recept by: Mariia Halii

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Maple-Ruby Honey Spread with Pecans Elegance Tarts

     

     Indulge in the refined simplicity of these exquisite tarts, where our Maple-Ruby Honey Spread with Pecans takes center stage. This dish marries the delicate sweetness of ruby chocolate, the rich crunch of roasted pecans, and the warm depth of maple syrup with caramelized pears and a delicate nut crumble. Perfect for discerning palates, these tarts offer a sophisticated yet approachable dessert for elegant gatherings or intimate moments of indulgence.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Base:  

  • 4 pre-made shortcrust pastry tart shells (available at most supermarkets) Alternatively, use 200 g puff pastry, rolled out, cut into circles, and baked according to package instructions.

 

For the Filling:

  • 100 g Maple-Ruby Honey Spread with Pecans
  • 2 ripe pears (Conference or D’Anjou recommended, peeled and thinly sliced)
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
  • 1 tbsp brown sugar

 

For the Nut Crumble:

  • 30 g pecans (or walnuts if pecans are unavailable)
  • 1 tbsp maple syrup
  • 1 tbsp all-purpose flour
  • 1 tbsp unsalted butter, melted
  • Pinch of salt

 

For Serving:

  • 100 g Greek yogurt or cream cheese (e.g., mascarpone)
  • Fresh mint leaves or microgreens (optional, for garnish)
  • Pinch of ground cinnamon (for dusting)

                                                                                                                                   

                                                                                                                                               

                                                                                                                                               Instructions:

 

Nut Crumble:

  • Coarsely chop pecans using a knife or pulse in a blender to a medium crumble.
  • In a bowl, mix pecans with flour, melted butter, maple syrup, and a pinch of salt.
  • Spread the mixture on a parchment-lined baking sheet and bake at 350°F (180°C) for 8-10 minutes until golden. Let cool completely.

 

Caramelized Pears:

  • In a skillet, melt butter over medium heat, then add brown sugar, stirring until it forms a light caramel.
  • Add pear slices, drizzle with lemon juice, and cook for 3-4 minutes until soft but still holding their shape. Set aside to cool.

 

Assembling the Tarts:

  • Place 1 tsp of Greek yogurt or cream cheese in each tart shell to create a creamy base.
  • Spoon 1-2 tsp of Maple-Ruby Honey Spread with Pecans over the yogurt, spreading it evenly.
  • Arrange 3-4 caramelized pear slices in a fan shape on top for a polished look.
  • Sprinkle with the nut crumble for a satisfying crunch.

 

Serving:

  • Garnish with a mint leaf or a few microgreens for a refined touch of color.
  • Lightly dust with cinnamon for a warm, aromatic finish.
  • Present on an elegant platter to enhance the luxurious aesthetic.

                                                                                                                               

                                                                                                                                         

                                                                                                                                          Why You’ll Love It:

     

     Our Maple-Ruby Honey Spread with Pecans infuses these tarts with a harmonious blend of ruby chocolate’s fruity elegance, the nutty richness of roasted pecans, and the warm sophistication of maple syrup. The caramelized pears offer a juicy counterpoint, while the nut crumble enhances the honey’s pecan notes, creating a dessert that’s both refined and approachable. Perfect for an upscale dinner party or a moment of personal indulgence, this recipe is a celebration of flavor and finesse.

                                                                                                                                             

                                                                                                                                             Nutrition Facts:

Calories: 1360 kcal

Total Fat: 88 g

  • Saturated: 36 g

Cholesterol: 100 mg

Sodium: 320 mg

Total Carbohydrates: 128 g

  • Dietary Fiber: 12 g
  • Sugar: 72 g

Protein: 16 g

                                                                                                                                        Allergen Information:

                                                                                                           

                                                                                                         Milk, Tree Nuts, Wheat, Egg, Soy.

Maple-Ruby Honey Spread with Pecans

Golden maple. Ruby chocolate tang. Pecan crunch.

Coconut-Almond Honey Cream with White Chocolate Panna Cotta

   

     Delight in the luxurious simplicity of this panna cotta, where our Coconut-Almond Honey Cream with White Chocolate shines as the star. The creamy, tropical notes of coconut milk, the rich sweetness of Belgian white chocolate, and the nutty crunch of roasted almonds are elevated by a hint of lemon and vanilla, creating a dessert that’s both indulgent and refined. Perfect for an elegant dinner party or a special treat, this recipe transforms our honey cream into a masterpiece of flavor and texture.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Panna Cotta:  

  • 100 g Coconut-Almond Honey Cream with White Chocolate
  • 300 ml heavy cream (33% fat)
  • 100 ml coconut milk (preferably full-fat for richness)
  • 1.5 tsp gelatin (or 3 gelatin sheets, soaked in cold water)
  • 1 tsp natural vanilla extract
  • Pinch of sea salt

 

For the Citrus-Infused Almond Crunch:

  • 40 g roasted almonds, coarsely chopped
  • 1 tbsp Coconut-Almond Honey Cream with White Chocolate
  • 1 tsp freshly pressed lemon juice
  • 1 tbsp granulated sugar
  • Zest of 1/2 lemon
  • Pinch of sea salt

 

For Serving:

  • 1 small mango, peeled and diced into small cubes (or 4 tbsp mango puree for a smoother finish)
  • Fresh mint leaves or edible flowers (optional, for garnish)
  • A few drops of freshly pressed lemon juice (for a bright finish)

                                                                                                                                   

                                                                                                                                               Instructions:

 

Prepare the Panna Cotta:

  • In a small bowl, bloom the gelatin by sprinkling it over 2 tbsp cold water (or soak gelatin sheets in cold water for 5 minutes). Set aside.
  • In a saucepan, combine heavy cream, coconut milk, and Coconut-Almond Honey Cream with White Chocolate. Heat over medium-low, stirring gently until the honey cream is fully melted and the mixture is warm (do not boil).
  • Remove from heat, add vanilla extract and a pinch of sea salt, then stir in the bloomed gelatin until fully dissolved.
  • Strain the mixture through a fine sieve to ensure a smooth texture. Pour into 4 small ramekins or dessert molds (about 100-120 ml each).
  • Refrigerate for at least 4 hours, or until set.

 

Make the Citrus-Infused Almond Crunch:

  • In a small skillet, combine chopped roasted almonds, Coconut-Almond Honey Cream with White Chocolate, granulated sugar, lemon juice, lemon zest, and a pinch of sea salt.
  • Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture caramelizes slightly and coats the almonds.
  • Spread the mixture on a parchment-lined baking sheet and let cool completely. Break into small clusters for garnish.

 

Assembling the Serving:

  • To unmold the panna cotta, dip the ramekins briefly in warm water and invert onto dessert plates. Alternatively, serve in the ramekins for a rustic touch.
  • Spoon a small amount of diced mango (or drizzle mango puree) beside or on top of each panna cotta for a tropical contrast.
  • Sprinkle the citrus-infused almond crunch over the top for texture and flavor.
  • Garnish with a mint leaf or edible flower for elegance, and add a few drops of lemon juice for a bright finish.

                                                                                                                               

                                                                                                                               

                                                                                                                                         Why You’ll Love It:

   

      Our Coconut-Almond Honey Cream with White Chocolate brings a luscious blend of creamy white chocolate, tropical coconut, and nutty roasted almonds to this panna cotta, with hints of lemon and vanilla for balance. The citrus-infused almond crunch echoes the honey’s flavors, while the mango adds a vibrant, fruity note. This dessert is effortlessly elegant, making it ideal for sophisticated gatherings or a luxurious treat at home.

                                                                                                                                 

                                                                                                                                             Nutrition Facts:

Calories: 1360 kcal

Total Fat: 104 g

  • Saturated: 60 g

Cholesterol: 220 mg

Sodium: 140 mg

Total Carbohydrates: 88 g

  • Dietary Fiber: 8 g
  • Sugar: 64 g

Protein: 12 g

                                                                                                                             Allergen Information:

                                                                                                                   

                                                                                               Milk, Tree Nuts, Coconut, Egg, Soy.

Coconut-Almond Honey Cream with White Chocolate

Silky honey. Roasted almonds. Natural edge.

Caramel-Maple Honey Cream with a Hint of Pine Nut Poached Pears

     

     Elevate your dessert repertoire with these exquisitely poached pears, where our Caramel-Maple Honey Cream with a Hint of Pine Nut takes center stage. The rich caramel Belgian chocolate, warm amber maple syrup, and subtle crunch of roasted pine nuts in the honey cream infuse the pears with a luxurious depth, perfectly balanced by a delicate pine nut brittle. This dessert is a harmonious blend of flavors, ideal for sophisticated dinner parties or an indulgent treat at home.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Poached Pears:

  • 4 small, firm pears (Bosc or Anjou recommended, peeled, halved, and cored)
  • 100 g Caramel-Maple Honey Cream with a Hint of Pine Nut
  • 500 ml water
  • 100 ml premium amber maple syrup (or use extra honey cream for intensified flavor)
  • 1 tbsp freshly pressed lemon juice
  • 1 cinnamon stick
  • 1 tsp natural vanilla extract
  • Pinch of sea salt

 

For the Pine Nut Brittle:

  • 40 g roasted pine nuts
  • 1 tbsp Caramel-Maple Honey Cream with a Hint of Pine Nut
  • 2 tbsp granulated sugar
  • 1 tsp freshly pressed lemon juice
  • Pinch of sea salt

 

For Serving:

  • 100 g crème fraîche or mascarpone (for a creamy contrast)
  • Zest of 1/2 lemon (for a bright garnish)
  • Fresh thyme sprigs or edible flowers (optional, for an elegant touch)

                                                                                                                                   

                                                                                                                                               Instructions:

 

Poach the Pears:

  • In a medium saucepan, combine water, Caramel-Maple Honey Cream with a Hint of Pine Nut, maple syrup, lemon juice, cinnamon stick, vanilla extract, and a pinch of sea salt.
  • Bring to a gentle simmer over medium heat, stirring until the honey cream is fully dissolved.
  • Add the pear halves, ensuring they are submerged (place a small plate on top if needed to keep them under the liquid).
  • Simmer gently for 15-20 minutes, or until the pears are tender but still hold their shape. Remove pears with a slotted spoon and set aside to cool slightly.
  • Optionally, reduce the poaching liquid by simmering for an additional 5-7 minutes until slightly thickened, then strain and reserve for drizzling.

 

Prepare the Pine Nut Brittle:

  • In a small skillet, combine roasted pine nuts, Caramel-Maple Honey Cream with a Hint of Pine Nut, granulated sugar, lemon juice, and a pinch of sea salt.
  • Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture caramelizes and coats the pine nuts.
  • Spread the mixture thinly on a parchment-lined baking sheet and let cool completely. Break into small shards or clusters for garnish.

 

Assembling the Serving:

  • Place a dollop (about 1 tbsp) of crème fraîche or mascarpone on each dessert plate as a creamy base.
  • Position one or two pear halves (cut-side up or down, depending on your aesthetic preference) on top of the cream.
  • Drizzle a small amount of the reserved poaching liquid over the pears for added gloss and flavor.
  • Scatter pieces of pine nut brittle around and over the pears for a delicate crunch.
  • Garnish with a sprinkle of lemon zest and a small sprig of thyme or an edible flower for a refined finish.

                                                                                                                               

                                                                                                                               

                                                                                                                                          Why You’ll Love It:

   

     Our Caramel-Maple Honey Cream with a Hint of Pine Nut infuses these poached pears with the indulgent richness of caramel Belgian chocolate, the warm sweetness of premium amber maple syrup, and the subtle, nutty elegance of roasted pine nuts. The pine nut brittle enhances the honey’s unique flavor, while the crème fraîche adds a creamy contrast, and the lemon zest brings a refreshing lift. This dessert is a perfect balance of sophistication and simplicity, ideal for impressing guests or savoring a luxurious moment.

 

                                                                                                                                             Nutrition Facts:

Calories: 1160 kcal

Total Fat: 64 g

  • Saturated: 24 g

Cholesterol: 80 mg

Sodium: 160 mg

Total Carbohydrates: 128 g

  • Dietary Fiber: 12 g
  • Sugar: 104 g

Protein: 8 g

                                                                                                                                 Allergen Information:

     

                                                                                                                   Milk, Tree Nuts.

Caramel-Maple Honey Cream with a Hint of Pine Nut

Limited edition. Singular taste. Forest-born essence.

Honey Cream with Milk Chocolate and Pecans Crème Brûlée

     

   Indulge in the velvety elegance of this crème brûlée, where our Honey Cream with Milk Chocolate and Pecans takes center stage. The creamy richness of Belgian milk chocolate, the nutty crunch of roasted pecans, and the subtle hints of coconut and lemon in the honey cream create a dessert that’s both luxurious and balanced. Topped with a crisp pecan praline, this dish is perfect for upscale dinner parties or a refined treat at home, showcasing the versatility of our honey cream.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Crème Brûlée:

  • 100 g Honey Cream with Milk Chocolate and Pecans
  • 300 ml heavy cream (33% fat)
  • 100 ml whole milk
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 4 tbsp granulated sugar (for the caramelized topping)

 

For the Pecan Praline:

  • 40 g roasted pecans, coarsely chopped
  • 1 tsp Honey Cream with Milk Chocolate and Pecans
  • 2 tbsp granulated sugar
  • 1 tsp freshly pressed lemon juice
  • Pinch of sea salt

 

For Serving:

  • Fresh raspberries or sliced strawberries (4-8 pieces, for garnish)
  • Fresh mint leaves or edible flowers (optional, for an elegant touch)
  • A few drops of freshly pressed lemon juice (for a bright finish)

                                                                                                                                   

                                                                                                                                               Instructions:

 

Prepare the Crème Brûlée:

  • Preheat the oven to 325°F (160°C). Place 4 ramekins (about 100-120 ml each) in a baking dish.
  • In a saucepan, combine heavy cream, whole milk, and Honey Cream with Milk Chocolate and Pecans. Heat over medium-low, stirring gently until the honey cream is fully melted and the mixture is warm (do not boil).
  • In a bowl, whisk egg yolks with vanilla extract and a pinch of sea salt until smooth.
  • Slowly pour the warm cream mixture into the egg yolks, whisking constantly to prevent curdling.
  • Strain the mixture through a fine sieve to ensure a smooth texture. Divide evenly among the ramekins.
  • Pour hot water into the baking dish to reach halfway up the sides of the ramekins (creating a water bath).
  • Bake for 30-35 minutes, or until the edges are set but the center has a slight jiggle. Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours (or overnight).

 

Make the Pecan Praline:

  • In a small skillet, combine chopped roasted pecans, 1 tsp Honey Cream with Milk Chocolate and Pecans, granulated sugar, lemon juice, and a pinch of sea salt.
  • Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture caramelizes and coats the pecans.
  • Spread the mixture thinly on a parchment-lined baking sheet and let cool completely. Break into small shards or clusters for garnish.

 

Assembling the Serving:

  • Just before serving, sprinkle 1 tbsp of granulated sugar evenly over each crème brûlée. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place under a broiler for 1-2 minutes, watching closely to avoid burning.
  • Place a few pieces of pecan praline on top or beside each crème brûlée for added texture and flavor.
  • Garnish with 1-2 fresh raspberries or strawberry slices and a mint leaf or edible flower for a refined presentation.
  • Add a few drops of lemon juice over the fruit for a bright, zesty finish.

                                                                                                                               

                                                                                                                               

                                                                                                                                         Why You’ll Love It:

     

     Our Honey Cream with Milk Chocolate and Pecans infuses this crème brûlée with the creamy richness of Belgian milk chocolate, the nutty warmth of roasted pecans, and subtle notes of coconut and lemon. The crisp caramelized sugar topping contrasts with the silky custard, while the pecan praline amplifies the honey’s nutty character. Fresh berries add a vibrant touch, making this dessert a perfect balance of elegance and indulgence, ideal for impressing guests or savoring a luxurious moment.

                                                                                                                                   

                                                                                                                                              Nutrion Facts:

 

Calories: 1480 kcal

Total Fat: 112 g

  • Saturated: 64 g

Cholesterol: 580 mg

Sodium: 160 mg

Total Carbohydrates: 96 g

  • Dietary Fiber: 4 g
  • Sugar: 80 g

Protein: 16 g

                                                                                                                                  Allergen Information:

                                                                                                         

                                                                                                               Milk, Tree Nuts, Egg.

Honey Cream with Milk Chocolate and Pecans

Velvety honey. Roasted pecans. Luxe milk chocolate.

Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon Chocolate Mousse

     

  Dive into the decadent allure of this chocolate mousse, where our Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon steals the show. The intense richness of dark chocolate, the textural crunch of cacao nibs, and the warm, oaky notes of bourbon in the honey cream create a dessert that’s both sophisticated and indulgent. Topped with a bourbon-infused cacao crumble, this mousse is perfect for upscale dinner parties or a luxurious treat at home, showcasing the bold versatility of our honey cream.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Chocolate Mousse:

  • 100 g Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon
  • 150 g dark chocolate (70% cocoa, chopped)
  • 300 ml heavy cream (33% fat)
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • 1 tbsp bourbon (optional, to enhance the honey’s bourbon notes)

 

For the Bourbon-Cacao Crumble:

  • 30 g cacao nibs
  • 1 tsp Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon
  • 2 tbsp granulated sugar
  • 1 tbsp unsalted butter, melted
  • 1 tsp bourbon
  • Pinch of sea salt

 

For Serving:

  • 4-8 fresh cherries or blackberries (for a tart contrast)
  • Fresh mint leaves or edible gold leaf (optional, for an elegant touch)
  • A few drops of freshly pressed orange juice (for a citrus lift)

                                                                                                                                   

                                                                                                                                               Instructions:

 

Prepare the Chocolate Mousse:

  • In a heatproof bowl, combine Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon and chopped dark chocolate. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
  • In a separate bowl, whisk egg yolks with vanilla extract and a pinch of sea salt. Slowly stir in the melted chocolate-honey mixture until combined.
  • Whip the heavy cream to soft peaks. If using additional bourbon, fold it into the cream.
  • Gently fold the whipped cream into the chocolate mixture in two batches, ensuring a light and airy texture.
  • Divide the mousse into 4 serving glasses or ramekins (about 100-120 ml each). Refrigerate for at least 3 hours, or until set.

 

Make the Bourbon-Cacao Crumble:

  • In a small skillet, combine cacao nibs, 1 tsp Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon, granulated sugar, melted butter, bourbon, and a pinch of sea salt.
  • Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture caramelizes slightly and coats the cacao nibs.
  • Spread the mixture thinly on a parchment-lined baking sheet and let cool completely. Break into small clusters for garnish.

 

Assembling the Serving:

  • Remove the mousse from the refrigerator. Sprinkle a small amount of bourbon-cacao crumble over each mousse for a crunchy texture.
  • Place 1-2 fresh cherries or blackberries on top or beside each mousse for a tart, vibrant contrast.
  • Garnish with a mint leaf or a touch of edible gold leaf for a luxurious presentation.
  • Add a few drops of freshly pressed orange juice over the berries for a bright, citrusy finish.

                                                                                                                               

                                                                                                                               

                                                                                                                                          Why You’ll Love It:

     

     Our Creamed Honey with Dark Chocolate, Cacao Nibs, and Bourbon infuses this chocolate mousse with the deep, bittersweet richness of dark chocolate, the bold crunch of cacao nibs, and the warm, oaky warmth of bourbon. The bourbon-cacao crumble enhances the honey’s unique flavors, while the fresh berries and orange juice add a refreshing lift. This dessert is a perfect balance of decadence and elegance, ideal for impressing guests or savoring a refined moment at home.

                                                                                                                                 

                                                                                                                                             Nutrition Facts: 

Calories: 1560 kcal

Total Fat: 120 g

  • Saturated: 72 g

Cholesterol: 440 mg

Sodium: 160 mg

Total Carbohydrates: 96 g

  • Dietary Fiber: 12 g
  • Sugar: 68 g

Protein: 16 g

                                                                                                                                     Allergen Information:

                                                                                                                 

                                                                                                               Milk, Alcohol, Egg, Soy.

Creamed Honey with Dark Chocolate, Cacao nibs and Bourbon

Velvety honey. Bitter cacao. Deep dark chocolate. Bourbon heat.

Honey Cream with Ginger and Smoked Pear Spiced Panna Cotta

     

     Elevate your dessert experience with this exquisite spiced panna cotta, where our Honey Cream with Ginger and Smoked Pear shines as the star. The warm, spicy kick of ginger and the delicate smokiness of pear in the honey cream create a harmonious balance, complemented by a vibrant pear compote and a crisp ginger snap crumble. Perfect for sophisticated dinner parties or a refined treat at home, this dessert showcases the unique versatility of our honey cream in a way that’s sure to captivate.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Spiced Panna Cotta:

  • 100 g Honey Cream with Ginger and Smoked Pear
  • 300 ml heavy cream (33% fat)
  • 100 ml whole milk
  • 1.5 tsp gelatin (or 3 gelatin sheets, soaked in cold water)
  • 1 tsp vanilla extract
  • 1/2 tsp ground ginger (to enhance the honey’s ginger notes)
  • Pinch of sea salt

 

For the Pear Compote:

  • 2 ripe pears (Anjou or Bartlett recommended, peeled and diced)
  • 1 tbsp Honey Cream with Ginger and Smoked Pear
  • 1 tbsp freshly pressed lemon juice
  • 1 tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 50 ml water

 

For the Ginger Snap Crumble:

  • 30 g ginger snap cookies (store-bought or homemade, crushed)
  • 1 tsp Honey Cream with Ginger and Smoked Pear
  • 1 tbsp unsalted butter, melted
  • 10 g roasted almonds, finely chopped (for added texture)
  • Pinch of sea salt

 

For Serving:

  • Thin slices of fresh pear (1/4 pear, for garnish)
  • Fresh thyme sprigs or edible flowers (optional, for an elegant touch)
  • A few drops of freshly pressed lemon juice (for a bright finish)

                                                                                                                                   

                                                                                                                                               Instructions:

 

Prepare the Spiced Panna Cotta:

  • In a small bowl, bloom the gelatin by sprinkling it over 2 tbsp cold water (or soak gelatin sheets in cold water for 5 minutes). Set aside.
  • In a saucepan, combine heavy cream, whole milk, Honey Cream with Ginger and Smoked Pear, ground ginger, vanilla extract, and a pinch of sea salt. Heat over medium-low, stirring gently until the honey cream is fully melted and the mixture is warm (do not boil).
  • Remove from heat, stir in the bloomed gelatin until fully dissolved, and strain through a fine sieve for a smooth texture.
  • Pour into 4 ramekins or dessert molds (about 100-120 ml each). Refrigerate for at least 4 hours, or until set.

 

Make the Pear Compote:

  • In a small saucepan, combine diced pears, Honey Cream with Ginger and Smoked Pear, lemon juice, sugar, cinnamon, and water.
  • Cook over medium heat for 8-10 minutes, stirring occasionally, until the pears are soft and the liquid has thickened slightly. Mash lightly with a fork for a chunky texture, then let cool.

 

Prepare the Ginger Snap Crumble:

  • In a bowl, combine crushed ginger snap cookies, finely chopped roasted almonds, melted butter, 1 tsp Honey Cream with Ginger and Smoked Pear, and a pinch of sea salt.
  • Mix until the crumbs are evenly coated. Spread on a parchment-lined baking sheet and bake at 350°F (180°C) for 5-7 minutes until crisp. Let cool completely.

 

Assembling and Serving:

  • To unmold the panna cotta, dip the ramekins briefly in warm water and invert onto dessert plates. Alternatively, serve in the ramekins for a rustic presentation.
  • Spoon a small amount of pear compote beside or on top of each panna cotta for a vibrant contrast.
  • Sprinkle the ginger snap crumble over the top for a spicy, crunchy texture.
  • Garnish with a thin slice of fresh pear, a thyme sprig, or an edible flower for elegance.
  • Add a few drops of lemon juice over the pear slice for a bright, zesty finish.

  

                                                                                                                                          Why You’ll Love It:

     

       Our Honey Cream with Ginger and Smoked Pear infuses this spiced panna cotta with the warm, zesty kick of ginger and the subtle smokiness of pear, creating a dessert that’s both bold and refined. The pear compote enhances the honey’s fruit notes, while the ginger snap crumble amplifies its spicy warmth, adding a delightful crunch. This dessert is a perfect balance of sophistication and comfort, ideal for impressing guests or savoring a luxurious moment.

                                                                                                                                 

                                                                                                                                             Nutrition Facts:

Calories: 1240 kcal

Total Fat: 88 g

  • Saturated: 52 g

Cholesterol: 260 mg

Sodium: 220 mg

Total Carbohydrates: 100 g

  • Dietary Fiber: 6 g
  • Sugar: 72 g

Protein: 16 g

                                                                                                                                  Allergen Information:

                                                                                                         

                                                                                                    Milk, Tree Nuts, Wheat, Egg, Soy.

Honey Cream with Ginger and Smoked Pear

Spiced honey. Fiery ginger. Charred pear finish.

Honey Cream with Apple, Cardamom, and Rum Baked Apple Tartlets

     

   Ignite your senses with these enchanting baked apple tartlets, where our Honey Cream with Apple, Cardamom, and Rum takes center stage. The warm, aromatic spice of cardamom, the comforting sweetness of apple, and the sultry depth of rum in the honey cream transform simple tartlets into a work of art. Paired with a shimmering rum-cardamom glaze and a spiced crumble, this dessert is perfect for sophisticated gatherings or cozy evenings, offering a creative twist that’s as delightful to make as it is to savor.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Tartlets:

  • 4 pre-made shortcrust pastry tart shells (available at supermarkets or bakeries)
    Alternatively, use 200 g puff pastry, rolled out, cut into 4 circles, and baked according to package instructions.
  • 2 medium apples (Granny Smith or Honeycrisp recommended, peeled, cored, and thinly sliced)
  • 80 g Honey Cream with Apple, Cardamom, and Rum
  • 1 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • 1/2 tsp ground cardamom

 

For the Rum-Cardamom Glaze:

  • 2 tbsp Honey Cream with Apple, Cardamom, and Rum
  • 1 tbsp dark rum (or 1 tsp rum extract for a non-alcoholic option)
  • 1 tbsp water
  • 1/4 tsp ground cardamom
  • 1 tsp freshly pressed lemon juice

 

For the Spiced Crumble:

  • 30 g rolled oats
  • 20 g all-purpose flour
  • 1 tbsp Honey Cream with Apple, Cardamom, and Rum
  • 1 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • Pinch of sea salt

 

For Serving:

  • 100 g vanilla yogurt or whipped cream (for a creamy contrast)
  • Thin apple slices (1/4 apple, for garnish)
  • Fresh mint leaves or edible flowers (optional, for an elegant touch)

                                                                                                                                   

                                                                                                                                               Instructions:

 

Prepare the Tartlets:

  • Preheat the oven to 375°F (190°C). Place the pre-made tart shells (or puff pastry circles) on a baking sheet lined with parchment paper.
  • In a bowl, toss the sliced apples with melted butter, brown sugar, ground cardamom, and 80 g Honey Cream with Apple, Cardamom, and Rum until evenly coated.
  • Arrange the apple slices in a spiral pattern inside each tart shell, overlapping slightly for a visually appealing effect.
  • Bake for 15-18 minutes, or until the apples are tender and the pastry is golden. Let cool slightly.

 

Make the Rum-Cardamom Glaze:

  • In a small saucepan, combine 2 tbsp Honey Cream with Apple, Cardamom, and Rum, rum (or rum extract), water, ground cardamom, and lemon juice.
  • Heat over low heat, stirring gently, for 2-3 minutes until the mixture is smooth and slightly thickened. Remove from heat and let cool slightly.

 

Prepare the Spiced Crumble:

  • In a bowl, mix rolled oats, flour, 1 tbsp Honey Cream with Apple, Cardamom, and Rum, melted butter, brown sugar, cinnamon, and a pinch of sea salt until crumbly.
  • Spread the mixture on a parchment-lined baking sheet and bake at 375°F (190°C) for 8-10 minutes until golden and crisp. Let cool completely, then break into small clusters.

 

Assembling and Serving:

  • Place a small dollop (about 1 tbsp) of vanilla yogurt or whipped cream on each plate as a creamy base, or serve it on the side.
  • Position a baked apple tartlet on each plate. Brush or drizzle the warm rum-cardamom glaze over the tartlets for a glossy finish.
  • Sprinkle the spiced crumble over and around the tartlets for a delightful crunch.
  • Garnish with a few thin apple slices and a mint leaf or edible flower for an elegant flourish.

                                                                                                                  

                                                                                                                               

                                                                                                                                          Why You’ll Love It:

     

     Our Honey Cream with Apple, Cardamom, and Rum transforms these tartlets into a symphony of flavors, blending the sweet-tart essence of apple, the exotic warmth of cardamom, and the rich, spirited depth of rum. The rum-cardamom glaze adds a glossy sophistication, while the spiced crumble brings a cozy, textured contrast. This dessert is a creative yet approachable masterpiece, perfect for impressing guests at a chic dinner party or savoring a moment of indulgence.

                                                                                                                                         

                                                                                                                                              Nutrition Facts:

Calories: 1160 kcal

Total Fat: 56 g

  • Saturated: 28 g

Sodium: 300 mg

Cholesterol: 100 mg

Total Carbohydrates: 152 g

  • Sugar: 80 g
  • Fiber: 8 g

Protein: 12 g

                                                                                                                                   Allergen Information:

                                                                                                         

                                                                                                 Milk, Tree Nuts, Wheat, Egg, Soy, Alcohol

Honey Cream with Apple, Cardamom and Rum

Spiced apple. Fragrant cardamom. A boozy whisper.

Honey Cream with Strawberry, Matcha, and Sesame Mini Pavlovas

     

    Enchant your guests with these delicate mini pavlovas, where our Honey Cream with Strawberry, Matcha, and Sesame shines as the star. The bright, tangy sweetness of freeze-dried strawberry, the earthy depth of matcha, and the nutty crunch of roasted sesame seeds in the honey cream create a dessert that’s both vibrant and refined. Paired with a luscious strawberry-matcha coulis and a crisp sesame brittle, this dish is a creative masterpiece, perfect for upscale gatherings or a delightful treat at home.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Mini Pavlovas:

  • 2 large egg whites (room temperature)
  • 100 g granulated sugar
  • 1/2 tsp white vinegar or lemon juice
  • 1/2 tsp cornstarch
  • 80 g Honey Cream with Strawberry, Matcha, and Sesame (for the filling)

 

For the Strawberry-Matcha Coulis:

  • 150 g fresh strawberries, hulled and chopped (or frozen, thawed)
  • 1 tbsp Honey Cream with Strawberry, Matcha, and Sesame
  • 1 tsp matcha powder (sifted to avoid clumps)
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp granulated sugar
  • 2 tbsp water

 

For the Sesame Brittle:

  • 30 g roasted white sesame seeds
  • 1 tsp Honey Cream with Strawberry, Matcha, and Sesame
  • 2 tbsp granulated sugar
  • 1 tsp unsalted butter
  • Pinch of sea salt

 

For Serving:

  • 100 g whipped cream or Greek yogurt (for a creamy contrast)
  • 4-8 fresh strawberry slices (for garnish)
  • Fresh mint leaves or edible flowers (optional, for an elegant touch)
  • A light dusting of sifted matcha powder (for a vibrant finish)

                                                                                                                                   

                                                                                                                                                Instructions:

 

Prepare the Mini Pavlovas:

  • Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  • In a clean, dry bowl, beat egg whites with a hand mixer or stand mixer on medium speed until soft peaks form. Gradually add granulated sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form (about 5-7 minutes).
  • Gently fold in white vinegar (or lemon juice) and cornstarch to stabilize the meringue.
  • Spoon or pipe the meringue into 4 equal rounds (about 3 inches in diameter) on the parchment paper, creating a slight well in the center of each for the filling.
  • Bake for 60-70 minutes, or until the pavlovas are crisp on the outside but still soft inside. Turn off the oven and let them cool completely inside with the door slightly ajar.

 

Make the Strawberry-Matcha Coulis:

  • In a small saucepan, combine chopped strawberries, Honey Cream with Strawberry, Matcha, and Sesame, sifted matcha powder, lemon juice, sugar, and water.
  • Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly.
  • Blend until smooth using an immersion blender or regular blender, then strain through a fine sieve for a silky texture. Let cool.

 

Prepare the Sesame Brittle:

  • In a small skillet, combine roasted white sesame seeds, 1 tsp Honey Cream with Strawberry, Matcha, and Sesame, granulated sugar, butter, and a pinch of sea salt.
  • Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture caramelizes and coats the sesame seeds.
  • Spread thinly on a parchment-lined baking sheet and let cool completely. Break into small shards or clusters for garnish.

 

Assembling and Serving:

  • Place a mini pavlova on each dessert plate. Spoon 1-2 tbsp of Honey Cream with Strawberry, Matcha, and Sesame into the well of each pavlova.
  • Add a dollop (about 1 tbsp) of whipped cream or Greek yogurt on top for a creamy contrast.
  • Drizzle or spoon the strawberry-matcha coulis around or over the pavlova for a vibrant, tangy accent.
  • Scatter pieces of sesame brittle over the top for a nutty crunch.
  • Garnish with 1-2 fresh strawberry slices, a mint leaf, or an edible flower, and lightly dust with sifted matcha powder for a striking finish.

                                                                                                                  

                                                                                                                               

                                                                                                                                          Why You’ll Love It:

   

     Our Honey Cream with Strawberry, Matcha, and Sesame elevates these mini pavlovas with the bright, fruity zing of freeze-dried strawberry, the earthy elegance of matcha, and the nutty warmth of roasted sesame seeds. The strawberry-matcha coulis enhances the honey’s vibrant flavors, while the sesame brittle adds a delightful crunch that echoes the honey’s sesame notes. This dessert is a creative balance of sophistication and playfulness, perfect for impressing guests at a chic gathering or savoring a refined treat at home.

                                                                                                                                 

                                                                                                                                             Nutrition Facts: 

Calories: 960 kcal

Total Fat: 36 g

  • Saturated: 18 g

Sodium: 180 mg

Cholesterol: 60 mg

Total Carbohydrates: 150 g

  • Sugar: 126 g
  • Fiber: 4 g

Protein: 18 g

                                                                                                                                 Allergen Information:

                                                                                                         

                                                                                                  Milk, Tree Nuts, Sesame, Egg, Soy.

Honey Cream with Strawberry, Matcha and Sesame

Sweet strawberry. Earthy matcha. Roasted sesame notes.

Honey Cream with Raspberry and Lavender Profiteroles

     

     Enchant your palate with these delicate profiteroles, where our Honey Cream with Raspberry and Lavender takes center stage. The vibrant tartness of freeze-dried raspberry, the soothing floral notes of lavender, and a hint of white pepper in the honey cream create a dessert that’s both elegant and unforgettable. Paired with a glossy raspberry-lavender glaze and a sprinkle of candied lavender dust, this dish is a creative masterpiece, perfect for upscale gatherings or a refined treat at home.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Profiteroles (Choux Pastry):

  • 60 g all-purpose flour
  • 50 g unsalted butter
  • 120 ml water
  • 2 large eggs
  • Pinch of sea salt
  • 80 g Honey Cream with Raspberry and Lavender (for filling)

 

For the Raspberry-Lavender Glaze:

  • 100 g fresh or frozen raspberries (thawed if frozen)
  • 1 tbsp Honey Cream with Raspberry and Lavender
  • 1/2 tsp culinary dried lavender (finely ground or crushed)
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp granulated sugar
  • 2 tbsp water

 

For the Candied Lavender Dust:

  • 1 tsp culinary dried lavender
  • 2 tbsp granulated sugar
  • 1 tsp Honey Cream with Raspberry and Lavender
  • Pinch of sea salt

 

For Serving:

  • 100 g whipped cream or mascarpone (for a creamy contrast)
  • 4-8 fresh raspberries (for garnish)
  • Fresh mint leaves or edible flowers (optional, for an elegant touch)

                                                                                                                                   

                                                                                                                                               Instructions:

 

Prepare the Profiteroles:

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a medium saucepan, combine butter, water, and a pinch of sea salt. Bring to a boil over medium heat, then remove from heat and stir in flour until a smooth dough forms.
  • Return to low heat and stir for 1-2 minutes until the dough pulls away from the pan. Let cool for 5 minutes.
  • Add eggs one at a time, mixing thoroughly after each until the dough is smooth and glossy.
  • Spoon or pipe 12 small mounds (about 1 tbsp each) onto the baking sheet, leaving space between them.
  • Bake for 20-25 minutes until golden and puffed. Cool completely, then slice a small opening in each to fill.
  • Make the Rum-Cardamom Glaze:
  • In a small saucepan, combine 2 tbsp Honey Cream with Apple, Cardamom, and Rum, rum (or rum extract), water, ground cardamom, and lemon juice.
  • Heat over low heat, stirring gently, for 2-3 minutes until the mixture is smooth and slightly thickened. Remove from heat and let cool slightly.

 

Fill the Profiteroles:

  • Spoon or pipe 1-2 tsp of Honey Cream with Raspberry and Lavender into each profiterole through the opening, ensuring a generous filling.

 

Make the Raspberry-Lavender Glaze:

  • In a small saucepan, combine raspberries, Honey Cream with Raspberry and Lavender, ground lavender, lemon juice, sugar, and water.
  • Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
  • Strain through a fine sieve for a smooth glaze. Let cool slightly until it’s thick but pourable.

 

Prepare the Candied Lavender Dust:

  • In a small skillet, combine dried lavender, sugar, 1 tsp Honey Cream with Raspberry and Lavender, and a pinch of sea salt.
  • Cook over low heat, stirring constantly, for 1-2 minutes until the sugar melts and coats the lavender.
  • Spread on a parchment-lined baking sheet and let cool completely. Grind into a fine dust using a mortar and pestle or spice grinder.

 

Assembling and Serving:

  • Arrange 3 profiteroles on each dessert plate. Drizzle the raspberry-lavender glaze over the top for a glossy finish.
  • Place a small dollop (about 1 tbsp) of whipped cream or mascarpone beside or atop the profiteroles for a creamy contrast.
  • Sprinkle the candied lavender dust lightly over the plate for a floral, aromatic touch.
  • Garnish with 1-2 fresh raspberries and a mint leaf or edible flower for elegance.

                                                                                                  

                                                                                                                               

                                                                                                                                         Why You’ll Love It:

     

     Our Honey Cream with Raspberry and Lavender transforms these profiteroles into a symphony of flavors, blending the tart vibrancy of raspberry, the floral elegance of lavender, and a subtle peppery warmth. The raspberry-lavender glaze enhances the honey’s bright notes, while the candied lavender dust adds a creative, aromatic crunch. This dessert is a perfect balance of sophistication and charm, ideal for impressing guests at a chic gathering or savoring a refined moment at home.

                                                                                                                                 

                                                                                                                                            Nutrition Facts:

Calories: 1120 kcal

Total Fat: 64 g

  • Saturated: 32 g

Sodium: 480 mg

Cholesterol: 520 mg

Total Carbohydrates: 128 g

  • Sugar:88 g
  • Fiber: 4 g

Protein: 16 g

                                                                                                                                   Allergen Information:

                                                                                                         

                                                                                                          Lavender, Milk, Wheat, Egg.

Honey Cream with Raspberry and Lavender

Bright raspberry. Soothing lavender. Pure elegance.

Honey Cream with Cranberry, Cinnamon, and Bourbon Cheesecake Bites

     

   Ignite the senses with these exquisite cheesecake bites, where our Honey Cream with Cranberry, Cinnamon, and Bourbon shines as the star. The tart vibrancy of freeze-dried cranberry, the cozy warmth of Ceylon cinnamon, and the deep, oaky richness of bourbon in the honey cream create a dessert that’s both festive and refined. Paired with a tangy bourbon-cranberry compote and a crisp cinnamon crumble, these bites are perfect for upscale holiday gatherings or a sophisticated treat at home, showcasing the bold versatility of our honey cream.

                                                                                                                           

                                                                                                 Ingredients (Serves 4, makes ~12 small cheesecake bites):

 

For the Cheesecake Bites:

  • 100 g Honey Cream with Cranberry, Cinnamon, and Bourbon
  • 200 g cream cheese (softened)
  • 50 g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp ground Ceylon cinnamon
  • 100 g graham crackers or digestive biscuits, crushed (for the crust)
  • 50 g unsalted butter, melted (for the crust)
  • Pinch of sea salt

 

For the Bourbon-Cranberry Compote:

  • 100 g fresh or frozen cranberries
  • 1 tbsp Honey Cream with Cranberry, Cinnamon, and Bourbon
  • 2 tbsp granulated sugar
  • 1 tbsp bourbon (or 1 tsp bourbon extract for a non-alcoholic option)
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp water

 

For the Cinnamon Crumble:

  • 30 g all-purpose flour
  • 20 g rolled oats
  • 1 tbsp Honey Cream with Cranberry, Cinnamon, and Bourbon
  • 1 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • 1/2 tsp ground Ceylon cinnamon
  • Pinch of sea salt

 

For Serving:

  • Fresh cranberries (4-8, halved, for garnish)
  • Fresh rosemary sprigs or edible gold leaf (optional, for an elegant touch)
  • A light dusting of powdered sugar (for a festive finish)

                                                                                                                                   

                                                                                                                                              Instructions:

 

Prepare the Cheesecake Bites:

  • Preheat the oven to 325°F (160°C). Line a 12-cup mini muffin tin with paper liners or grease well.
  • Mix crushed graham crackers or digestive biscuits with melted butter and a pinch of sea salt. Press 1 tsp of the mixture into the bottom of each muffin cup to form a crust.
  • In a bowl, beat cream cheese, Honey Cream with Cranberry, Cinnamon, and Bourbon, granulated sugar, egg, vanilla extract, and ground cinnamon until smooth and creamy.
  • Spoon 1-2 tbsp of the cheesecake mixture into each muffin cup over the crust.
  • Bake for 15-18 minutes, or until the centers are set but slightly jiggly. Cool to room temperature, then refrigerate for at least 2 hours to set.

 

Make the Bourbon-Cranberry Compote:

  • In a small saucepan, combine cranberries, Honey Cream with Cranberry, Cinnamon, and Bourbon, sugar, bourbon (or bourbon extract), lemon juice, and water.
  • Cook over medium heat for 6-8 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a compote. Let cool to room temperature.

 

Prepare the Cinnamon Crumble:

  • In a bowl, mix flour, rolled oats, Honey Cream with Cranberry, Cinnamon, and Bourbon, melted butter, brown sugar, ground cinnamon, and a pinch of sea salt until crumbly.
  • Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for 8-10 minutes until golden and crisp. Let cool completely, then break into small clusters.

 

Assembling and Serving:

  • Remove the cheesecake bites from the muffin tin and place 3 bites on each dessert plate.
  • Spoon a small amount of bourbon-cranberry compote over or beside each bite for a vibrant, tangy accent.
  • Sprinkle the cinnamon crumble over the top for a warm, crunchy texture.
  • Garnish with halved fresh cranberries and a rosemary sprig or edible gold leaf for a festive, elegant touch.
  • Lightly dust with powdered sugar for a snowy, refined finish.

                                                                                                  

                                                                                                                               

                                                                                                                                          Why You’ll Love It:

 

     Our Honey Cream with Cranberry, Cinnamon, and Bourbon transforms these cheesecake bites into a festive celebration of flavor, blending the tart zing of cranberry, the warm spice of Ceylon cinnamon, and the rich depth of bourbon. The bourbon-cranberry compote amplifies the honey’s tart and spirited notes, while the cinnamon crumble enhances its cozy warmth. This dessert is a perfect balance of sophistication and comfort, ideal for impressing guests at holiday gatherings or savoring a luxurious moment at home.

                                                                                                                                 

                                                                                                                                             Nutrition Facts:

Calories: 1320 kcal

Total Fat: 92 g

  • Saturated: 56 g

Sodium: 300 mg

Cholesterol: 310 mg

Total Carbohydrates: 108 g

  • Sugar: 84 g
  • Fiber: 6 g

Protein: 10 g

                                                                                                                                  Allergen Information:

                                                                                                         

                                                                                             Milk, Tree Nuts, Wheat, Egg, Soy, Alcohol.

Honey Cream with Cranberry, Cinnamon and Bourbon

Tart cranberry. Warm cinnamon. A bold bourbon finish.

Raw Wildflower Cream Honey Lemon Posset

     

     Delight in the refined simplicity of this lemon posset, where our Raw Wildflower Cream Honey shines as the star. The pure, floral sweetness of this creamy honey balances the bright, tangy lemon, creating a dessert that’s both elegant and effortless. Topped with a delicate honeyed shortbread crumble, this posset is perfect for upscale gatherings or a luxurious treat at home, showcasing the natural beauty of our wildflower honey in a dish that’s as captivating as it is delicious.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Lemon Posset:

  • 100 g Raw Wildflower Cream Honey
  • 400 ml heavy cream (33% fat)
  • 100 ml freshly squeezed lemon juice (about 2-3 lemons)
  • Zest of 1 lemon
  • Pinch of sea salt

 

For the Honeyed Shortbread Crumble:

  • 50 g all-purpose flour
  • 30 g unsalted butter, cold and cubed
  • 20 g granulated sugar
  • 1 tbsp Raw Wildflower Cream Honey
  • Pinch of sea salt

 

For Serving:

  • 4-8 fresh blueberries or raspberries (for a pop of color)
  • Fresh lavender sprigs or edible flowers (optional, for an elegant touch)
  • A light dusting of powdered sugar (for a refined finish)

                                                                                                                                   

                                                                                                                                                Instructions:

 

Prepare the Lemon Posset:

  • In a medium saucepan, combine heavy cream, Raw Wildflower Cream Honey, and a pinch of sea salt. Heat over medium-low, stirring gently until the honey is fully dissolved and the mixture is just below a simmer (do not boil).
  • Remove from heat and stir in lemon juice and lemon zest. Mix until well combined.
  • Strain the mixture through a fine sieve to ensure a smooth texture. Pour into 4 small ramekins or dessert glasses (about 100-120 ml each).
  • Refrigerate for at least 3 hours, or until set.

 

Make the Honeyed Shortbread Crumble:

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, combine flour, sugar, and a pinch of sea salt. Add cold butter cubes and rub into the dry ingredients with your fingers until a coarse crumb forms.
  • Drizzle 1 tbsp Raw Wildflower Cream Honey over the mixture and lightly mix to create small clumps.
  • Spread the mixture on the baking sheet and bake for 8-10 minutes until golden and crisp. Let cool completely, then break into small clusters.

 

Assembling and Serving:

  • Remove the possets from the refrigerator and place on dessert plates or serve in their glasses.
  • Sprinkle a small amount of honeyed shortbread crumble over each posset for a buttery, crunchy contrast.
  • Garnish with 1-2 fresh blueberries or raspberries and a lavender sprig or edible flower for an elegant touch.
  • Lightly dust with powdered sugar for a refined, delicate finish.

                                                                                                  

                                                                                                                               

                                                                                                                                          Why You’ll Love It:

 

     Our Raw Wildflower Cream Honey elevates this lemon posset with its pure, floral sweetness, perfectly balancing the bright, tangy lemon for a dessert that’s both refreshing and indulgent. The honeyed shortbread crumble adds a buttery crunch that complements the honey’s creamy texture, while the fresh berries bring a burst of color and flavor. This dessert is a harmonious blend of elegance and simplicity, ideal for impressing guests at a chic gathering or savoring a refined moment at home.

                                                                                                                                               

                                                                                                                                              Nutrition Facts:

Calories: 1440 kcal

Total Fat: 104 g

  • Saturated: 64 g

Sodium: 320 mg

Cholesterol: 380 mg

Total Carbohydrates: 116 g

  • Sugar: 96 g
  • Fiber: 3 g

Protein: 8 g

                                                                                                                                  Allergen Information:

                                                                                                         

                                                                                                                       Milk, Wheat.

Raw Wildflower Cream Honey

Pure. Untouched. Naturally Golden.

Honey with Cashew, Dried Basil, and Chia Seeds Panna Cotta

     

   Immerse yourself in the delicate elegance of this panna cotta, where our Honey with Cashew, Dried Basil, and Chia Seeds takes center stage. The creamy richness of cashew, the herbaceous allure of dried basil, and the subtle crunch of chia seeds in the honey create a dessert that’s both sophisticated and innovative. Paired with a basil-infused chia crunch and fresh fig slices, this dish is a creative masterpiece, perfect for upscale gatherings or a refined treat at home.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Panna Cotta:

  • 100 g Honey with Cashew, Dried Basil, and Chia Seeds
  • 300 ml heavy cream (33% fat)
  • 100 ml whole milk
  • 1.5 tsp gelatin (or 3 gelatin sheets, soaked in cold water)
  • 1 tsp vanilla extract
  • Pinch of sea salt

 

For the Basil-Infused Chia Crunch:

  • 20 g chia seeds
  • 1 tsp Honey with Cashew, Dried Basil, and Chia Seeds
  • 1/2 tsp dried basil (finely ground or crushed)
  • 2 tbsp granulated sugar
  • 1 tbsp unsalted butter, melted
  • Pinch of sea salt

 

For Serving:

  • 2 fresh figs, thinly sliced (or 4-8 dried fig slices if fresh are unavailable)
  • Fresh basil leaves or edible flowers (optional, for an elegant touch)
  • A few drops of freshly squeezed lemon juice (for a bright finish)

                                                                                                                                   

                                                                                                                                               Instructions:

 

Prepare the Panna Cotta:

  • In a small bowl, bloom the gelatin by sprinkling it over 2 tbsp cold water (or soak gelatin sheets in cold water for 5 minutes). Set aside.
  • In a saucepan, combine heavy cream, whole milk, Honey with Cashew, Dried Basil, and Chia Seeds, vanilla extract, and a pinch of sea salt. Heat over medium-low, stirring gently until the honey is fully dissolved and the mixture is warm (do not boil).
  • Remove from heat, stir in the bloomed gelatin until fully dissolved, and strain through a fine sieve for a smooth texture.
  • Pour into 4 small ramekins or dessert molds (about 100-120 ml each). Refrigerate for at least 4 hours, or until set.

 

Make the Basil-Infused Chia Crunch:

  • In a small skillet, combine chia seeds, 1 tsp Honey with Cashew, Dried Basil, and Chia Seeds, ground dried basil, granulated sugar, melted butter, and a pinch of sea salt.
  • Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture caramelizes slightly and the chia seeds are coated.
  • Spread thinly on a parchment-lined baking sheet and let cool completely. Break into small clusters for garnish.

 

Assembling and Serving:

  • To unmold the panna cotta, dip the ramekins briefly in warm water and invert onto dessert plates. Alternatively, serve in the ramekins for a rustic presentation.
  • Sprinkle a small amount of basil-infused chia crunch over and around each panna cotta for a nutty, herbaceous texture.
  • Arrange 2-3 thin slices of fresh fig (or dried fig slices) beside or on top of each panna cotta for a sweet, earthy contrast.
  • Garnish with a small fresh basil leaf or an edible flower for an elegant touch.
  • Add a few drops of lemon juice over the figs for a bright, zesty finish.

                                                                                                  

                                                                                                                               

                                                                                                                                          Why You’ll Love It:

 

     Our Honey with Cashew, Dried Basil, and Chia Seeds elevates this panna cotta with the creamy richness of cashew, the aromatic warmth of dried basil, and the subtle crunch of chia seeds. The basil-infused chia crunch amplifies the honey’s herbaceous and textural notes, while the fresh figs add a sweet, earthy balance. This dessert is a perfect blend of sophistication and creativity, ideal for impressing guests at a chic gathering or savoring a refined moment at home.

                                                                                                                                 

                                                                                                                                             Nutrition Facts:

Calories: 1849 kcal

Total Fat: 147.6 g

  • Saturated: 90 g

Cholesterol: 470 mg

Sodium: 400 mg

Total Carbohydrates: 119.9 g

  • Dietary Fiber: 8.5 g
  • Sugar: 97.7 g

Protein: 21.05 g

                                                                                                                                 Allergen Information:

                                                                                                         

                                                                                            Milk, Tree Nuts, Wheat, Egg, Soy, Seeds.

Honey with Cashew, Dried Basil and Chia Seeds

Creamy cashew. Herbal lift. Superfood crunch.

Honey with Hazelnut, Rosemary, and Grapefruit Zest Poached Quince Tartlets

     

     Savor the exquisite harmony of these poached quince tartlets, where our Honey with Hazelnut, Rosemary, and Grapefruit Zest shines as the star. The rich, nutty warmth of roasted hazelnuts, the aromatic earthiness of rosemary, and the vibrant citrus spark of grapefruit zest in the honey create a dessert that’s both sophisticated and enchanting. Paired with a delicate rosemary-hazelnut crumble, these tartlets are perfect for upscale gatherings or a refined treat at home, showcasing the unique versatility of our honey in a truly memorable way.

                                                                                                                           

                                                                                                                                     Ingredients (Serves 4):

 

For the Poached Quince Tartlets:

  • 4 pre-made shortcrust pastry tart shells (available at supermarkets or bakeries)
    Alternatively, use 200 g puff pastry, rolled out, cut into 4 circles, and baked according to package instructions.
  • 2 medium quinces, peeled, cored, and thinly sliced (or substitute with firm pears if quince is unavailable)
  • 80 g Honey with Hazelnut, Rosemary, and Grapefruit Zest
  • 500 ml water
  • 1 tbsp freshly squeezed lemon juice
  • 1 sprig fresh rosemary (or 1/2 tsp dried rosemary)
  • 1 tbsp granulated sugar

 

For the Rosemary-Hazelnut Crumble:

  • 30 g roasted hazelnuts, coarsely chopped
  • 1 tsp Honey with Hazelnut, Rosemary, and Grapefruit Zest
  • 20 g all-purpose flour
  • 1 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • 1/4 tsp dried rosemary, finely ground
  • Pinch of sea salt

 

For Serving:

  • 100 g crème fraîche or Greek yogurt (for a creamy contrast)
  • Zest of 1/2 grapefruit (for a bright garnish)
  • Fresh rosemary sprigs or edible flowers (optional, for an elegant touch)

                                                                                                                                   

                                                                                                                                                Instructions:

 

Prepare the Poached Quince:

  • In a medium saucepan, combine water, Honey with Hazelnut, Rosemary, and Grapefruit Zest, lemon juice, granulated sugar, and rosemary sprig (or dried rosemary).
  • Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved.
  • Add quince slices, ensuring they are submerged (use a small plate to keep them under the liquid if needed).
  • Simmer for 15-20 minutes, or until the quince slices are tender but hold their shape. Remove with a slotted spoon and set aside to cool slightly.
  • Optionally, reduce the poaching liquid by simmering for an additional 5-7 minutes until slightly thickened, then strain and reserve for drizzling.

 

Assemble the Tartlets:

  • Place pre-made tart shells (or baked puff pastry circles) on a serving platter.
  • Arrange poached quince slices in a fan or spiral pattern inside each tart shell for an elegant presentation.

 

Prepare the Rosemary-Hazelnut Crumble:

  • In a bowl, mix chopped hazelnuts, flour, brown sugar, ground rosemary, melted butter, 1 tsp Honey with Hazelnut, Rosemary, and Grapefruit Zest, and a pinch of sea salt until crumbly.
  • Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for 8-10 minutes until golden and crisp. Let cool completely, then break into small clusters.

 

Assembling and Serving:

  • Place a tartlet on each dessert plate. Drizzle a small amount of the reserved poaching liquid over the quince for a glossy finish.
  • Spoon a small dollop (about 1 tbsp) of crème fraîche or Greek yogurt beside or atop each tartlet for a creamy contrast.
  • Sprinkle the rosemary-hazelnut crumble over and around the tartlets for a nutty, aromatic crunch.
  • Garnish with a pinch of fresh grapefruit zest and a small rosemary sprig or edible flower for an elegant touch.

                                                                                                  

                                                                                                                               

                                                                                                                                         Why You’ll Love It:

 

     Our Honey with Hazelnut, Rosemary, and Grapefruit Zest transforms these poached quince tartlets into a symphony of flavors, blending the rich nuttiness of roasted hazelnuts, the herbaceous warmth of rosemary, and the vibrant citrus zing of grapefruit zest. The rosemary-hazelnut crumble amplifies the honey’s nutty and aromatic notes, while the poached quince adds a delicate, floral sweetness. This dessert is a perfect balance of sophistication and creativity, ideal for impressing guests at a chic gathering or savoring a refined moment at home.

                                                                                                                             

                                                                                                                                           Nutritional Facts:

Calories: 1190 kcal

Total Fat: 77 g

  • Saturated Fat: 32 g

Cholesterol: 115 mg

Sodium: 380 mg

Total Carbohydrates: 115 g

  • Dietary Fiber: 8 g
  • Sugar: 58 g

Protein: 513 g

                                                                                                                                  Allergen Information:

                                                                                                         

                                                                                              Milk, Tree Nuts, Wheat, Egg, Rosemary.

Honey with Hazelnut, Rosemary and Grapefruit Zest

Toasted hazelnut warmth. Piney rosemary lift. Citrus spark of grapefruit.

Honey with Pecan, Tarragon, and Pumpkin Seeds Polenta Cakes

     

   Captivate your guests with these savory-sweet polenta cakes, where our Honey with Pecan, Tarragon, and Pumpkin Seeds shines as the star. The rich nuttiness of toasted pecans, the aromatic, anise-like tarragon, and the earthy crunch of pumpkin seeds in the honey create a dessert that’s both bold and elegant. Paired with a glossy tarragon-infused honey glaze and a delicate pumpkin seed brittle, these cakes offer a creative balance of flavors, perfect for upscale gatherings or a refined treat at home.

                                                                                                                           

                                                                                                              Ingredients (Serves 4, makes ~8 small cakes):

 

For the Polenta Cakes:

  • 100 g Honey with Pecan, Tarragon, and Pumpkin Seeds
  • 100 g fine polenta (cornmeal)
  • 250 ml water
  • 100 ml whole milk
  • 50 g unsalted butter
  • 1 large egg
  • 50 g all-purpose flour
  • 1 tsp baking powder
  • Pinch of sea salt
  • 1/4 tsp dried tarragon (finely ground, to enhance the honey’s flavor)

 

For the Tarragon-Infused Honey Glaze:

  • 2 tbsp Honey with Pecan, Tarragon, and Pumpkin Seeds
  • 1 tbsp water
  • 1/2 tsp dried tarragon (finely ground or crushed)
  • 1 tsp freshly squeezed lemon juice

 

For the Pumpkin Seed Brittle:

  • 30 g pumpkin seeds (preferably toasted)
  • 1 tsp Honey with Pecan, Tarragon, and Pumpkin Seeds
  • 2 tbsp granulated sugar
  • 1 tsp unsalted butter
  • Pinch of sea salt                                                                                                                                  

 

For Serving:

  • 100 g mascarpone or Greek yogurt (for a creamy contrast)
  • Fresh tarragon leaves or microgreens (optional, for an elegant touch)
  • A few thin slices of pear or apple (for a fresh garnish)

                     

                                                                                                                                                Instructions:

 

Prepare the Polenta Cakes:

  • Preheat the oven to 350°F (175°C) and grease a 12-cup mini muffin tin or line with paper liners.
  • In a medium saucepan, bring water and milk to a simmer over medium heat. Gradually whisk in polenta and cook, stirring constantly, for 5-7 minutes until thickened. Remove from heat and stir in butter until melted. Let cool slightly.
  • In a bowl, whisk together Honey with Pecan, Tarragon, and Pumpkin Seeds, egg, flour, baking powder, ground tarragon, and a pinch of sea salt. Fold in the cooled polenta mixture until smooth.
  • Spoon the batter into the muffin tin, filling each cup about 2/3 full (makes ~8 small cakes).
  • Bake for 12-15 minutes, or until golden and a toothpick inserted comes out clean. Let cool slightly before removing from the tin.

 

Make the Tarragon-Infused Honey Glaze:

  • In a small saucepan, combine 2 tbsp Honey with Pecan, Tarragon, and Pumpkin Seeds, water, ground tarragon, and lemon juice.
  • Heat over low heat, stirring gently, for 2-3 minutes until smooth and slightly thickened. Let cool slightly until it’s pourable but glossy.

 

Prepare the Pumpkin Seed Brittle:

  • In a small skillet, combine pumpkin seeds, 1 tsp Honey with Pecan, Tarragon, and Pumpkin Seeds, granulated sugar, butter, and a pinch of sea salt.
  • Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture caramelizes and coats the seeds.
  • Spread thinly on a parchment-lined baking sheet and let cool completely. Break into small shards or clusters for garnish.

 

Assembling and Serving:

  • Place 2 polenta cakes on each dessert plate. Drizzle the tarragon-infused honey glaze over the cakes for a glossy, aromatic finish.
  • Spoon a small dollop (about 1 tbsp) of mascarpone or Greek yogurt beside or atop the cakes for a creamy contrast.
  • Sprinkle the pumpkin seed brittle over and around the cakes for a crunchy, earthy texture.
  • Garnish with a few fresh tarragon leaves or microgreens and 1-2 thin slices of pear or apple for a fresh, elegant touch.

                                                                                                  

                                                                                                                               

                                                                                                                                         Why You’ll Love It:

 

       Our Honey with Pecan, Tarragon, and Pumpkin Seeds elevates these polenta cakes with the rich nuttiness of toasted pecans, the herbaceous sophistication of tarragon, and the earthy crunch of pumpkin seeds. The tarragon-infused glaze enhances the honey’s aromatic depth, while the pumpkin seed brittle adds a delightful textural contrast. This savory-sweet dessert is a creative balance of elegance and innovation, perfect for impressing guests at a chic gathering or savoring a refined moment at home.

                                                                                                                                 

                                                                                                                                            Nutrition Facts:

Calories: 1917 kcal

Total Fat: 94.4 g

  • Saturated: 42.1 g

Sodium: 613 mg

Cholesterol: 239 mg

Total Carbohydrates: 236.7 g

  • Sugar: 120.5 g
  • Fiber: 9.2

Protein: 38.6 g

                                                                                                                                 Allergen Information:

                                                                                                         

                                                                                            Milk, Tree Nuts, Wheat, Egg, Corn, Seeds.

Honey with Pecan, Tarragon and Pumpkin Seeds

Toasty pecan. Herbal lift. Subtle crunch.

Liquid Raw Wildflower Honey Poached Fig Tartlets

     

     Celebrate the pure, floral elegance of our Liquid Raw Wildflower Honey with these exquisite poached fig tartlets. The honey’s natural sweetness enhances the lush, jammy flavor of figs, creating a dessert that’s both refined and effortless. Topped with honey-glazed almonds for a delicate crunch, these tartlets are perfect for upscale gatherings or a luxurious treat at home, showcasing the timeless versatility of our raw wildflower honey in a dish that’s as beautiful as it is delicious.

                                                                                                                           

                                                                                                                                       Ingredients (Serves 4):

 

For the Poached Fig Tartlets:

  • 4 pre-made shortcrust pastry tart shells (available at supermarkets or bakeries)
    Alternatively, use 200 g puff pastry, rolled out, cut into 4 circles, and baked according to package instructions.
  • 4 fresh figs, halved (or 8 dried figs, soaked in warm water for 10 minutes and drained, if fresh are unavailable)
  • 80 g Liquid Raw Wildflower Honey
  • 300 ml water
  • 1 tbsp freshly squeezed lemon juice
  • 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
  • Pinch of sea salt

 

For the Honey-Glazed Almonds:

  • 30 g sliced almonds (toasted)
  • 1 tbsp Liquid Raw Wildflower Honey
  • 1 tsp granulated sugar
  • Pinch of sea salt

 

For Serving:

  • 100 g mascarpone or whipped cream (for a creamy contrast)
  • Fresh thyme sprigs or edible flowers (optional, for an elegant touch)
  • A light dusting of powdered sugar (for a refined finish)                                                                                                                               

                     

                                                                                                                                                Instructions:

 

Prepare the Poached Figs:

  • In a medium saucepan, combine water, Liquid Raw Wildflower Honey, lemon juice, vanilla bean seeds (and pod) or vanilla extract, and a pinch of sea salt.
  • Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved.
  • Add fig halves, ensuring they are submerged (use a small plate to keep them under the liquid if needed).
  • Simmer for 8-10 minutes for fresh figs (or 5-7 minutes for dried figs), until tender but still holding their shape. Remove figs with a slotted spoon and set aside to cool slightly.
  • Optionally, reduce the poaching liquid by simmering for an additional 5-7 minutes until slightly thickened, then strain and reserve for drizzling.

 

Assemble the Tartlets:

  • Place pre-made tart shells (or baked puff pastry circles) on a serving platter.
  • Arrange 2 poached fig halves in each tart shell, cut-side up, for a visually appealing presentation.

 

Prepare the Honey-Glazed Almonds:

  • In a small skillet, combine sliced almonds, 1 tbsp Liquid Raw Wildflower Honey, granulated sugar, and a pinch of sea salt.
  • Cook over medium heat, stirring constantly, for 2-3 minutes until the almonds are coated and lightly caramelized.
  • Spread on a parchment-lined baking sheet and let cool completely. Break into small clusters for garnish.

 

Assembling and Serving:

  • Place a tartlet on each dessert plate. Drizzle a small amount of the reserved poaching liquid over the figs for a glossy finish.
  • Spoon a small dollop (about 1 tbsp) of mascarpone or whipped cream beside or atop each tartlet for a creamy contrast.
  • Sprinkle the honey-glazed almonds over and around the tartlets for a delicate, nutty crunch.
  • Garnish with a fresh thyme sprig or an edible flower for an elegant touch.
  • Lightly dust with powdered sugar for a refined, delicate finish.

                                                                                                  

                                                                                                                               

                                                                                                                                          Why You’ll Love It:

 

      Our Liquid Raw Wildflower Honey elevates these poached fig tartlets with its pure, floral sweetness, perfectly complementing the rich, jammy flavor of figs. The honey-glazed almonds add a delicate crunch that enhances the honey’s natural elegance, while the mascarpone brings a creamy balance. This dessert is a harmonious blend of sophistication and simplicity, ideal for impressing guests at a chic gathering or savoring a refined moment at home.

                                                                                                                                 

                                                                                                                                             Nutrition Facts:

Calories: 1510 kcal

Total Fat: 89.5 g

  • Saturated: 43.8 g

Cholesterol: 110 mg

Sodium: 250 mg

Total Carbohydrates: 168.2 g

  • Dietary Fiber: 8.4 g
  • Sugar: 92.3 g

Protein: 20.4 g

                                                                                                                                  Allergen Information:

                                                                                                         

                                                                                                     Milk, Tree Nuts, Wheat, Egg, Soy.

Liquid Raw Wildflower Honey

Wild nectar. Silky flow. Wild nectar.