Method

For the Honey

1. With the back of the spoon scoop up some honey and form a ball the best you can by spinning the spoon.
2. Place honey directly into liquid nitrogen until frozen.

(I like to use natural organic honey from the Byron hinterlands. It has an amazing unique flavour)

For the Yoghurt

1. Mix through Barambah’s All Natural Yoghurt with sugar to lightly sweeten the yoghurt. Dip frozen honey into the yoghurt then return to the liquid nitrogen again. Repeat that process.

For the Fennel

1. Toast fennel seeds, blend well and sift through
2. Mix the fennel seeds with the honey and the yuzu
3. Once yoghurt is frozen cover it with the fennel mix.

Serve immediately.

A key point here is to get the temperature right. If you serve it too cold it can stick to your skin or tongue. It’s all about control. Frozen but not fully frozen and if you get it right you get a delicious chewy honey centre and frozen spiced yoghurt outer.