SCOTTISH RAPESEED HONEY – CREAMY GOODNESS
Scottish Rapeseed honey is an ugly duckling of honey world. It is neither runny for long time, actually it can crystallise even 2 weeks after extraction due to unusually high water content (21%) and very high levels of glucose with very little fructose and sucrose, which favourites formation of those large gritty crystals in honey, nor is it super aromatic and flavoursome.
But if you put in some time and effort the results are magnificent.
That is why we always cream our Rapeseed Honey to avoid the unpleasantness situation when you have to scrape honey which is rock solid and to bring out amazing texture and surprising taste as, when runny flavour is sharper and less pleasant..
The creaming process is a very prolonged and time consuming exercise due to the rhythm of work of the creaming machine. It churns honey with special paddles in a vessel every hour for 15 mins 24/7. To achieve perfect smoothness sometimes takes up to 2 weeks of this process and then a week of setting down for all the air bubbles of escape.
The results are worth the hassle.
The creamy sensation is irresistible and even a year after the honey retains a butter like texture.
WHAT TO DO WITH IT?
Well. it is up to you. We love it on toast!
Dugh?! – you might say. What else?
Replace icing sugar with it on carrot cakes or muffins.
Use it to make your own Nutella by adding some cocoa powder and peanut butter. Consider is more of a sugar based spread that just awaits your ideas.
We use it in all of our fruity infusions as it does not overwhelm the added flavour and even highlights it as in our current batch of strawberry infusion.
We have found new supplier of freeze dried strawberry powder (fresh fruit frozen under low pressure, like in space. NASA’s idea) and the results are both colourful and very tasty.
Lets us know what are your ideas by posting pictures of your creations on social media with #edinburghhoney or #rapeseedhoneychallenge
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