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Figs with honey jelly



250 g rosemary honey

150 grams of water

4g  Kappa





For the caramelized honey water, place the honey in a saucepan and bring to the boil until the honey begins to caramelize. Gradually add the water and stir with the whisk until the honey has dissolved in the water. Reduce the liquid by half (200 g in total). For the honey jelly, dissolve the kappa in the honey water and bring to the boil while stirring constantly. Cut the figs into quarters. Using tongs, dip the cold figs into the warm jelly and serve.



  • The honey jelly can get a more or less intense flavor depending on how much the honey is reduced and caramelized.

  • The figs can be replaced with another fruit of a similar consistency.

  • The jelly-coated fruits are ideal for decorating tarts and cakes.

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