Ingredients
Honeycomb and maple butter
- 100 grams unsalted butter, prepared from EDC cookbook
- 30 grams Maple syrup
- 30 gram Crunchie Bar or Violet Crumble
- 1/4 teaspoon sea salt
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Break crunchie or violet crumble bar into 3 pieces (the chocolate coating can be cut off if you prefer)
2. Chop into small pieces, Turbo speed 2 x 1 sec bursts
3. Set aside
4. Prepare one batch of unsalted butter according to the EDC (do not add any salt or oil). Transfer to another bowl.
5. Weigh back in 100 g to the TM bowl with butterfly in place.
6. Add the maple syrup, salt and crushed honeycomb.
7. Blend for 20 secs speed 4
8. Place into small bowl and chill unitl set.
Directions:
Tip
Great with ricotta or plain pancakes, pikelets, crepes or toast.
//www.recipecommunity.com.au/recipes/ricotta-pancakes/124721
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Made this for spread for pancakes, and it was divine. Will definitely make again. I used really good quality Canadian maple syrup, so the flavour is gorgeous. I went with violet crumble too - may try with a crunchie, and I left the chocolate on the outside of mine for some some hidden treats.
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