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Greek yogurt and honeycomb

By smileyme (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • A challenge
  • Serves 4
This is a brilliant recipie for a summer dessert or snack


  • 600ml Greek yoghurt.
  • 100g blueberries.
  • 100g raspberries.
  • Approx 1 dessert spoon caster sugar.

Lavender essence, suitable for culinary use.

  • Lavender essence, suitable for culinary use.

Dried lavender flowers, suitable for culinary use.

  • Dried lavender flowers, suitable for culinary use.

For the honeycomb (makes 400g)

  • 75g clear honey.
  • 140g liquid glucose.
  • 400g sugar.
  • 5 tbsp water.
  • 2 tbsp baking soda.


  • STEP 1
    For the honeycomb: Line a shallow baking tray with parchment paper. Place the honey, liquid glucose, water and sugar in a large heavy-based saucepan and heat gently, stirring occasionally until the sugar dissolves. Increase the heat and cook until the mixture starts to turn a light golden colour. Mix in the baking soda. The mixture will erupt into a foaming mass. Pour immediately into the prepared baking tray.
  • STEP 2
    Leave to cool, then place in the fridge to set. This takes approx 6-10 mins. Break up with the end of a rolling pin and store in an airtight jar if not using immediately.
  • STEP 3
    Using a blender, blitz the raspberries and blueberries together with little caster sugar until smooth. Add a drop of lavender essence. Strain the mixture through a sieve to create a fresh coulis. Taste to check consistency and flavour, add a spoonful of water or sugar as necessary.
  • STEP 4
    Lightly mix almost all of the honeycomb through the yoghurt. Spoon into individual serving glasses and pour the coulis on top. Garnish with lavender flowers and a sprinkling of the remaining honeycomb. Serve immediately.
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