Playing around with a volumetric recipe and converting it to weight, a
Golden Syrup Honeycomb.
The top image shows it just after it is poured. As it cools it collapses.
This has too much baking soda as the holes are too large and there is the slight aftertaste of the baking soda.
One option of the dessert will be Agave Honeycomb served with Crema Mexicana, and another the iconic
Violet Crumble.
