Bill Granger’s ricotta pancakes dish with honeycomb butter and banana

To make the honeycomb, gently oil a 20cm cake tin. Put the sugar and syrup in a heavy-based frying pan over medium-low heat. Swirl the frying pan to liquify the sugar, after that blend with a spatula until all liquified– this may occasionally take 10-15 minutes, so maintain your horses and don’t enable the combination bubble at this part. Turn up the heat, make use of a sugar thermostat in case you have one, and heat the combination to 155C or until a darkish brownish-yellow sugar. Remove from the heat and promptly combine within the bicarbonate of soppy drink until gold and lathering. Be conscious to not over-stir: you plan to maintain as a lot air within the combine as possible.

Carefully put proper into the tin. Leave to set and funky down for round 90 minutes. Break proper into items and crush with a transferring pin.

If you’re making the honeycomb butter, you’ll definitely require half the amount, so store the rest in an impermeable container at area temperature degree for as a lot as 2 weeks. You can dip items in dissolved scrumptious chocolate, spray over ice-cream or make twin the amount of butter and freeze.