This particular specialty has a slightly bitter taste and is very versatile: in dark sauces, for baking, for our fine chestnut honey parfait and of course for breakfast.
The honey is amber to reddish brown and a little bit viscous.
Many inhibins (antibacterial substances) and ferments make chestnut honey very compatible and give it antibiotic effect.
1 organic orange
100g Wernet- chestnut honey
3 egg yolk
300 ml cream
25g white chocolate
1 egg white
1 dash of salt
25g cane sugar
25g spelt flour
1 pinch of cinnamon
Wash the orange and peel of half an orange. Take care there is no white peel - it tastes unpleasantly bitter!
Squeeze 50ml juice
Now mix the honey, orange peel and juice with the egg yolk and whip in a water bath to a light, thick cream.
Immediately place the bowl on a ice bath and until cold.
Whip the cream until stiff and fold in carefully to the honey cream.
Put some plastic wrap in a loaf pan and fill in the parfait cream. Cover the pan and freeze at least 5 hours.
Hash walnuts and chocolate. whip the egg white with salt until stiff, then gradually stir in the sugar till you have a egg white foam.
Mix flour, cinnamon and chocolate and fold in the egg white foam.
Now cover a baking tray with baking paper and press the egg white foam on a baking tray. Bake at 160°C for about 15 minutes.
Let the egg white foam cool down and break it in small pieces.
Before serving cut the parfait in slices and put some crunchy walnut-egg white foam pieces on top. If you want you can drizzle some chestnut honey on the parfait.
Of course you can freeze honey. Due to the low temperature of the honey is longer lasting - which makes sense, for example, if you are in holiday.
Many beekeepers freeze the honey after harvest in order to preserve the large quantities longer or to store the honey for the winter cool.
If a honey is "too liquid" for you:
Simply store the jar in the fridge or even in the freezer. The cold makes it stronger and therefore the honey is not too liquid for your bread.