Honeycomb fool Recipe
- 100g/3½oz double cream
- 100g/3½oz cream cheese
- drop of vanilla essence
- 2 tbsp caster sugar
- 55g/2oz cinder toffee (also called honeycomb), crushed
- ¼ mango, peeled and diced
- 30g/1oz cinder toffee (also called honeycomb), crushed and toasted
- Lightly whip the cream in a large bowl, to thicken. Fold in the cream cheese with the vanilla essence and sugar, to combine.
- Carefully fold in the honeycomb and mango.
- Spoon the mixture into two serving bowls or glasses.
- Sprinkle the toasted honeycomb over, to serve.
