Honey Recipes - Beelicious

Recipes

Treat yourself to 100% pure, guilt-free indulgence with these one-of-a-kind culinary delights where our honey is the hero. Dive into these farm-to-table delicacies which will leave you and your family craving for more.

Honey And Star Anise Panna Cotta Recipe - Beelicious
Recipes#1

HONEY AND STAR ANISE PANNA COTTA

Honey works superbly as a base flavour for a creamy and luxurious panna cotta. It's a natural sweetener. No additional sugar is needed in this recipe.

Ingredients & Proportions:
  • 125ml whole milk
  • 375ml double cream
  • 1 vanilla pod
  • 2 x 2g sheets gelatine
  • 2 points of a star anise
  • 70g BEELICIOUS honey
Preparation:

Step 1: Add the milk, 180ml of the double cream and two points of a star anise to a small saucepan. Split the vanilla pod lengthways and scrape out the seeds. Add the seeds to the saucepan. Bring the liquids to a boil, then turn off the heat to let the spices infuse for 10 minutes.

Step 2: Leave two sheets of gelatine to soak in a bowl of water for 4 minutes. Reheat the cream for 30 seconds or so, but don't allow it to boil again. Take the gelatine sheets from the bowl and squeeze out any excess water, then add them to the warm cream mix, along with our BEELICIOUS honey. Stir the mixture until the new additions have completely dissolved.

Step 3: Strain the cream, honey, vanilla and gelatine mix through a sieve. Allow this to cool for 10-15 minutes until it thickens and clings to the back of a wooden spoon.

Step 4: In a small bowl, whisk the remaining double cream to "ribbon" stage - just before it starts to peak - taking care not to overwhip. Fold the gelatine-thickened cream mix into the whipped cream, then decant into a jug.

Step 5: Pour the mix into dariole moulds or ramekins that hold 150ml of water. Leave a gap of around 5mm at the top of each pot. Chill them for a couple of hours or more. You could make these the morning before a dinner party, or even the night before.

Step 6: Remove the panna cottas from the fridge five minutes before serving, so they become loose enough to slip freely from their moulds. If you are having difficulties, you may need to dip the moulds briefly in hot water to encourage them to loosen. Serve with seasonal fruit.

Honey And Hazelnut Cake Recipe - Beelicious
Recipes#2

HONEY AND
HAZELNUT CAKE

Ingredients & Proportions:
  • 225g/8oz BEELICIOUS honey
  • 6 eggs, separated
  • 110g/4oz plain flour, sifted
  • 110g/4oz ground hazelnuts
  • 100ml/3 1/2 fl oz milk
Preparation:

Step 1: Grease a cake tin and preheat the oven to 180C/350F/Gas 4.

Step 2: Leaving the honey in the jar, place in a pan of hot water so it stays runny.

Step 3: Place the egg yolks into a large bowl. Pour over the honey and beat.

Step 4: Gradually add the sifted flour and ground hazelnuts.

Step 5: Bind the mixture with the milk.

Step 6: Beat the egg whites until stiff and fold into the mixture. Pour into the buttered tin. Bake for 40 minutes.

Step 6: When cold turn out.

Gluten-Free Honey Vanilla Popcorn Balls -  Beelicious
Recipes#3

GLUTEN-FREE HONEY
VANILLA POPCORN BALLS

Ingredients & Proportions:
  • 2 tablespoons canola oil
  • 1/2 cup popcorn kernels
  • 1/2 cup plus 2 tablespoons unsalted butter
  • 1/2 cup plus 2 tablespoons BEELICIOUS honey, plus more if needed
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
Preparation:

Step 1: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.

Step 2: Heat the oil in large heavy-bottomed pot with a lid over medium heat. Add the popcorn kernels and place the lid slightly ajar on top of pot. Cook until most of the kernels pop, 7 to 10 minutes (the popping sounds slow down when it's almost done). This will make 10 to 12 cups of popcorn.

Step 3: While the popcorn is popping, melt the butter, honey, vanilla and salt in a small saucepan over low heat until the mixture is uniform.

Step 4: Transfer the popcorn onto the prepared baking sheet. Discard any unpopped kernels that settle at the bottom of the pot. Pour the butter mixture evenly over the popcorn. Toss the popcorn with two spatulas until coated. Bake, stirring every 5 minutes, until the popcorn is a deep caramel color, 20 minutes.

Step 5: Remove the baking sheet from the oven and cool for 5 minutes. Wearing clean plastic gloves, use your hands to press the popcorn into 2-inch balls. Towards the end you may need 1/2 to 1 teaspoon of extra honey to act as the "glue" for the balls.

Step 6: You can substitute the popcorn kernels with one 3.5-ounce bag microwave popcorn prepared according to the package instructions.

Minty Lemon Cooler - Beelicious
Recipes#4

MINTY LEMON COOLER

Ingredients & Proportions:
  • Mint/Pudina leaves - 1/4 cup
  • Lemon - 1 whole
  • Sugar / Honey - 1 tbsp(adjust according to taste)
  • Ginger juice - 1 tsp (optional)
  • Cold Water - 2 cups
  • Crushed ice - 1 tbsp
  • Yellow/Green food color - a pinch (optional)
Preparation:

Step 1: Remove the seeds and extract the juice from the lemons and keep aside.

Step 2: Grind mint leaves with little water in a mixer until nicely ground. Then add remaining water,lime juice, ginger juice, honey and blend it for a minute.

Step 3: Filter it, then mix food colour, add crushed ice and serve chilled.