Hum Honey has been blessed with Matt Golinski creating some absolutely divine recipes using our Hum Honey Cold Fusion range. Another delicious recipe this time featuring our Hum Honey Cold Fusion Cinnamon Honey! Thank you Matt. This recipe is divine!
You can purchase our Hum Honey Cold Fusion Cinnamon Honey here.
Serves 4
Ingredients:
Quinces:
2 quinces, peeled, quartered and cored
1 cup castor sugar
½ vanilla bean, split and scraped
2 whole cloves
1 strip orange peel
1 cinnamon stick
Loukoumades:
150gm ricotta
½ cup flour
½ tsp dried yeast
½ tsp salt
75ml warm water
2 cups vegetable oil for frying
100ml Hum Honey Cold Fusion Cinnamon honey
Curd Cream:
3 yolks
100ml orange juice
zest of 1 orange
75gm castor sugar
60gm butter
½ tsp orange blossom water
200gm mascarpone
Extra:
50gm Hum Honey Cold Fusion Cinnamon Honey
edible flowers to garnish
Method:
Place the quince quarters in a single layer in a baking tray and sprinkle with the castor sugar. Add the vanilla, cloves, orange peel and cinnamon stick to the tray, cover tightly with foil and cook at 100*C for 10 – 12 hours.
Remove the quinces from their syrup and dice into 1 cm dice.
Mix together the ricotta, flour, yeast, salt and warm water to form a wet dough.
Cover and allow to prove for 1 hour.
Heat the vegetable oil to 180*C and fry teaspoon amounts of the dough until golden and crispy.
Coat with Hum Honey, cover and set aside.
Place the yolks, orange juice, zest and sugar in a small saucepan and stir over a medium heat until thick. Remove from the heat and whisk in the butter.
Stir in the orange blossom water and cool.
Fold through the mascarpone and transfer the mixture to a piping bag.
Arrange the loukoumades and quince dice on four plates and drizzle with Hum Honey.
Pipe small amounts of the curd cream in any gaps and decorate with flower petals.
