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Burnt Honey Caramel Pool

Honey burnt to deep amber, let down with cream and butter.

A fluid sauce rather than a thick caramel, made to pool under or around a dessert.

Made from 150 g of honey

Cook this

Ingredients

  • Honey150 g
  • Cream, warmed120 ml
  • Butter40 g
  • Lemon juicea few drops
  • Salta pinch

Method

  1. Burn the honey to a deep amber, slightly smoky.

  2. Carefully whisk in the warm cream.

  3. Add the butter, salt and lemon juice.

  4. Blend until smooth. It should stay fluid rather than thickening into a caramel.

Keeping

DUKAI storage guidance

It contains cream and butter. Keep it at 5°C or below. Use within 3 to 4 days, and warm it gently to bring it back to a pouring consistency.

Allergens and diet

Milk.

Used in

Also in the Recipe Book

Last refined · September 2026