Honey foam - a real delicacy

Honey foam - a real delicacy!

Some types of honey have a white layer on top. Don't be alarmed, even if it 'doesn't look so nice' at first. This is part of the crystallization process. Honey foam consists of the finest air bubbles and the smallest pollen grains. The Variety of flavors is trapped in the air bubbles. The pollen grains are considered to be particularly healthy and deliver a wonderful taste. Honey foam is the "Essence of honey".

So the honey has not gone bad. On the contrary: honey foam is also called "Beekeepers gold".

Of course this should also be mentioned: It would be different if honey starts to ferment, especially if the water content is too high or if it is stored too warm. This also creates a foam. You can tell from the fact that the lid bulges and you will notice the strong, unpleasant fermentation smell when you open it.
In contrast, the high-quality honey foam has a pleasant honey fragrance.

What can you do with honey foam:
Either simply remix the honey foam in the jar or
you remove the honey foam with a spoon and enjoy it as a delicacy: pure or in combination with sweet or savory snacks.

Honey foam -
a real delicacy!

Picture honey with honey foam:

More information about honey foam

The blog "NeuerHonig" reads:
"...The sensory experience of fresh honey foam is difficult to describe. Very young, still liquid floral honey has an aromatic, impetuous, heated, often peppery experience on the back of the tongue. The aromas are not yet tied in and restrained by the candying, the bouquet is in its intense phase and sometimes gives you breathtaking experiences. This is potentiated again in the honey foam. Added to this is the tingling, melting feeling of the extremely small bubbles, in terms of size, at the limit of perceptibility, much finer than with sparkling wine, and even more tickling. It appears like a bright, glowing cloud of honey in the mouth, melting and weightless .... "



Honey foam is also used for chocolates

Stevan Paul describes in the nutriculinary blog about the manufacture Mäth

"...... Confectioner Mäth also breaks new ground in his praline manufacture and works with sea salt, honey foam and selected chocolates ....."

https://www.stevanpaul.de/nutriculinary/2009/03/30/exklus--premiere-frische-„wochenend“-pralinen-von-mario-math/
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