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| Greek Yogurt, Grapefruit, and Honeycomb |
We discovered this dish at a restaurant called Revel's during our visit to Seattle. They kindly shared their recipe and now it is a favorite for breakfast at out house.
We use 0% Greek Yogurt which is so packed with protein and goodness. Cut a grapefruit in half and use a knife to cut around the outside edge of the fruit and between the individual sections. After cutting, the sections will easily pop out with a spoon. Top 1/2 to 1 cup of yogurt with the the sections from one-half grapefruit and crumble with chunks of honeycomb.
We had to buy a candy thermometer to get the honeycomb right. We tried three times without a thermometer. The first time we burnt the honeycomb. Then, gun shy, we undercooked the next two batches. Using a thermometer and removing the syrup from the heat at 290 degrees works perfectly. Go ahead and buy a thermometer if you don't have one. It's well worth it. Although perfect for breakfast, you will find yourself craving this yogurt dish at all times, day and night
How to make Honecomb
- 1 1/2 cup sugar
- 4 tablespoons honey
- 4 tablespoons water
- 2 teaspoons baking soda
- Line a jelly roll pan or baking sheet with an edge with parchment paper. Grease the parchment with a small amount of canola or vegetable oil.
- Add the sugar, honey, and water to a saucepan. You can stir the mixture, but it isn't necessary.
- Cook the ingredients over high heat, without stirring, until the mixture reaches 290°F. The sugar will melt, small bubbles will form, the bubbles will become larger, then the sugar will start to carmelize to an amber color.
- When the temperature reaches 290°F, remove the pan from heat and whisk the baking soda into the hot syrup. This will cause the syrup to foam up.
- Stir just enough to mix the ingredients, then dump the mixture onto the greased baking sheet. Don't spread out the candy, as this would pop your bubbles.
- Allow the candy to cool, then break or cut it into pieces.
- Store the honeycomb candy in an airtight container.
