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Geoff Scott's Honey Creme

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Geoff’s Honey Crème 

What an awesome feeling to harvest my very first honey off my hives at home.  I have to say it is one of those ‘unique’ moments and it is seriously rewarding.  For my first season at this new hobby I took  6 supers or boxes that were ¾ depth and each had 9 frames of honey, and I have about 50 litres of honey.

This recipe is adapted from the current Autumn dessert menu – made simply in a beautiful glass that can be served for a dinner party or for an indulgent 2 at home!  

Serves 4 – 6 (depending on your glass and portion size)


Honey Jelly

100ml honey

120ml water

2 leaves gelatin (soaked in cold water then squeezed out)


  1.  Heat honey in a saucepan until boiling.
  2. Add gelatin then add water and stir.
  3. When cool pour into polished glasses and set in the fridge.


Honey Crème

85ml honey

1 whole egg

1 yolk

1 leaf gelatin (soaked in cold water then squeezed out)

1 cup cream lightly whipped


  1.  Heat honey in a saucepan until boiling.  Remove from heat and add in gelatin.
  2. Whisk egg and yolk together in a metal bowl over a pot of simmering water until light and fluffy, remove from heat, continue whisking until cool.
  3. When at room temperature add whipped cream and fold together gently then pour into glasses.
  4. Place in the fridge to set.
  5. Serve with crumbled biscuits (ginger nuts are great but any biscuits are fine) on top and garnish with fresh or poached ripe seasonal fruits.  Feijoas are in season and go really well with honey!