Cook
12m
Ingredients
Method
Turn cooking mode on
Step 1
In a small bowl, combine the gelatin with ¼ cup water. Let it sit to bloom while you prepare the syrup.
Step 2
In a saucepan, combine rest of the ingredients. Bring the mixture to a boil and heat until it reaches a high temperature (around 240°F), be cautious, it’s hot.
Step 3
Pour the bloomed gelatin into a stand mixer fitted with the whisk attachment. With the mixer on low speed, slowly stream in the hot liquid.
Step 4
Gradually increase the speed to high and whip until the mixture turns pale, thick, and fluffy. This may take 8–12 minutes, so be patient.
Step 5
Transfer to a clean jar or container and refrigerate.
Step 6
If the fluff becomes too firm in the fridge, simply place the jar in warm water for a few minutes to soften.
For
1
M
I
1
tbsp
Gelatin
1/4
cup
Water, for blooming
1
cup
Honey
1/3
cup
Water, for cooking
1
tspn
Vanilla extract
+ Add all to shopping list
Made it? Claim it.
Cancel
Cook
12m
Ingredients
Method
Turn cooking mode on
Step 1
In a small bowl, combine the gelatin with ¼ cup water. Let it sit to bloom while you prepare the syrup.
Step 2
In a saucepan, combine rest of the ingredients. Bring the mixture to a boil and heat until it reaches a high temperature (around 240°F), be cautious, it’s hot.
Step 3
Pour the bloomed gelatin into a stand mixer fitted with the whisk attachment. With the mixer on low speed, slowly stream in the hot liquid.
Step 4
Gradually increase the speed to high and whip until the mixture turns pale, thick, and fluffy. This may take 8–12 minutes, so be patient.
Step 5
Transfer to a clean jar or container and refrigerate.
Step 6
If the fluff becomes too firm in the fridge, simply place the jar in warm water for a few minutes to soften.
For
1
M
I
1
tbsp
Gelatin
1/4
cup
Water, for blooming
1
cup
Honey
1/3
cup
Water, for cooking
1
tspn
Vanilla extract
+ Add all to shopping list
Made it? Claim it.
Cancel
