The jars have now been filled and Beyer’s summer honey is ready for tasting. We can look forward to a flowery and light honey, with the delicate flavour of freshly cut grass and a taste that lingers on the palate. Why not try the delicious Christmas honey dessert by Frank Widmer, executive chef at the Park Hyatt?
After a busy summer, the bees are now resting for the winter. During the cold months, they remain in the hive and are fed with syrup. The bees generate heat by shivering and need this food to replenish their energy. In this way, the temperature inside the hive is always at least 25 °C. When the external air temperature rises to over 12 °C, the bees leave the hive to go on a short cleansing flight, during which they rid their bodies of waste.
HONEY & YOGHURT ICE CREAM WITH GINGERBREAD
makes 700‒800g of ice cream
100g icing sugar, 80g honey from Beyer’s bees, 125ml full cream, 175g sour cream, 200g natural yoghurt, 40g lemon juice, 100g gingerbread
Thoroughly mix all the ingredients except for the gingerbread in a bowl.
Break/cut the gingerbread into coarse crumbs.
Process the mixture in a professional ice cream maker for approximately 20 minutes.
Fold in the gingerbread crumbs and place in the freezer until fully frozen.
If you do not have a household ice cream maker, place the bowl with the mixture in the freezer and stir with a whisk every 15–20 minutes.
Shortly before the mixture is completely frozen, fold in the gingerbread.