We’ve created this fab knickerbocker glory to celebrate KitchenAid’s Colour of the year 2021… Honey! Full of delicious honey treats, it’s the perfect treat to share with loved ones.

Serves 4

 Ingredients

Salted honey ice cream
150g runny honey
25g liquid glucose
300ml whole milk
200ml double cream
5 egg yolks
1tsp fine sea salt 

Walnut honey marshmallow
60ml water
10g gelatin leaves, bloomed in cold water
120ml runny honey
1tsp vanilla extract
Pinch sea salt
Cornflour to dust the pan
100g walnuts, toasted and finely chopped  

Chocolate honeycomb
100g runny honey
100g caster sugar
25g liquid glucose
1½ tsp baking soda
100g 70% dark chocolate, melted

Chocolate sauce
125ml double cream
25g soft brown sugar
150g 70% dark chocolate, chopped

To top
150ml double cream
2 bananas

Instructions

To make the ice cream whisk the egg yolks until they turn pale. Heat the milk, cream, liquid glucose and honey over a medium heat, giving it a good stir to make sure everything is combined. Bring to a simmer and then pour over the egg yolks, whisking continuously. Tip the egg and cream back into the pan on a low-medium heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, or reads 83 degrees celsius on a thermometer.

Sieve the custard into a bowl, whisk in the sea salt, cover with cling film and cool. Once chilled, pour into your ice cream maker or ice cream attachment for your KitchenAid mixer and churn. Use immediately or transfer to a freezer. If the latter, remove the ice cream from the freezer 10 minutes before serving.

To make the marshmallows combine the honey and water and bring to the boil. Take off the heat and add the gelatin, stir until dissolved and remove the saucepan from the heat. Set aside for 15 - 20 minutes to cool. 

Once lukewarm, tip the syrup into the bowl of your KitchenAid fitted with the whisk attachment and add the vanilla and salt. Whisk on a high speed until thick and tripled in volume, this will take about 5 or so minutes.

While it is whisking up, grease a 20cm brownie pan and dust it liberally with cornflour. Spoon the marshmallow mix into the pad and use a wet spatula to smooth the top. Set in the fridge for a couple of hours.

When ready to serve, turn out onto a chopping board and cut into squares with a knife dipped in water between each cut. Roll the marshmallow in the chopped nuts, pressing down firmly so they stick to the marshmallows (there should be plenty of walnuts leftover, keep these for later!).

For the honeycomb, line a 10-inch square tray with greaseproof paper. Add all the ingredients apart from the baking powder and cook over a low heat until the syrup turns amber - reading 150 degrees celsius on a thermometer. Immediately take off the heat and whisk in the baking soda. Be warned, it will foam and triple in volume! Pour into the tin and allow to cool completely for a couple of hours before dipping into the melted chocolate. Leave in a cool place to set.

For the hot chocolate sauce. In a small saucepan over medium heat, combine the cream, sugar, and bring to the boil, stirring frequently. Take off the heat and stir in the chocolate and vanilla extract, keep stirring until the mixture is smooth and glossy.

Build the sundae with a generous helping of ice cream, sliced banana, marshmallows, sauce and hazelnuts, top with whipped cream and a couple of pieces of honeycomb.

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