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    Honeycombe Verrines

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    Honeycombe Verrines

    Verrines are little, individual layered glassfuls and have been all the rage in France for some time. But as this is basically a trifle, it can be served in a larger bowl, too. Make the honeycomb up to 3 days ahead and keep in an airtight tin. The mousse can be made a couple of days in advance and kept in the fridge

    • Christmas
    • Preparation time: 20 minutes plus cooling
    • Cooking time: 5 minutes

    Makes: Makes 4 with extra honeycombe left over


    • 2 tbsp white wine vinegar
    • 200 g golden syrup
    • 300 g caster sugar
    • 100 ml double cream, lightly whipped
    • 4 tbsp cherries in kirsch, drained
    • 8 soft amaretti biscuits, crumbled
    • 30 ml pasteurised egg white (equivalent to 1 egg white)
    • 100 g creme fraiche
    • 200 g white chocolate broken into pieces
    • 1½ tsp bicarbonate of soda


    1. For the honeycomb, line a large baking tray with non-stick paper. Put the sugar, syrup, vinegar and 150ml water in a large pan. Heat gently to dissolve the sugar completely. Cover the pan and simmer for 2 minutes. Take off the lid and boil it until amber-coloured.
    2. Sift in the bicarb, stir quickly to combine and pour it into the tin. Leave to cool. Break into shards in a mix of fine and chunky pieces.
    3. To make the white chocolate mousse, put the chocolate in a heatproof bowl. Heat the crème fraîche in a small pan until almost boiling and pour over the chocolate. Leave for 1 minute, then stir well until smooth
    4. Whip the egg white and fold it into the mousse with 3 tbsp crushed honeycomb. Set aside in a bowl in a cool place (preferably not the fridge or it will set too hard; if you do chill it, allow it to come up to room temperature before using).
    5. In pretty glasses, layer the biscuits, cherries, some honeycomb, the cream and the mousse. Finish with a few shards of honeycomb.

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