Using ancient knowledge and flavours, honey jelly is obtained from honey, pollen and Propolis that are in the wax of the operculum. It has a dark colour, reddish tones, with a mild aroma and taste, and a citrus aftertaste.
Honey jelly has long been used to sweeten milk or tea. In addition, it is also a great accompaniment to cheese (less or more) ripened, or simply barred in bread. In recent years, chefs have been exploring its use in cooking, such as topping for ice cream, crepes, cakes, pastries and salty.
Using ancient knowledge and flavours, honey jelly is obtained from honey, pollen and Propolis that are in the wax of the operculum. It has a dark colour, reddish tones, with a mild aroma and taste, and a citrus aftertaste.
Honey jelly has long been used to sweeten milk or tea. In addition, it is also a great accompaniment to cheese (less or more) ripened, or simply barred in bread. In recent years, chefs have been exploring its use in cooking, such as topping for ice cream, crepes, cakes, pastries and salty.