So, this is very quick, but so good after a long dinner. There is mascarpone whisked up with a bit of icing sugar (to your taste). Raspberries dusted with icing sugar not that they needed it - more for presentation! The crushed honeycomb added last so it doesn't dissolve. You could of course use sorbet or ice cream.
In a non-stick saucepan, put in around 200g or a cup of fine sugar. Put on a low heat (I prefer to not add water) and slowly melt down the sugar. Don't stir it and make sure it doesn't colour too much. Remove from the heat if it does as it is too high. Once liquid, whisk to get an even colour. I look for a pale caramel, less coloured than you would normally. At this point, I put in a big tablespoon of honey (if runny add some more). Stir in the honey off the heat and then add one teaspoon of bicarbonate of soda - keep stirring and pour out onto parchment paper or a silicon sheet. Work quickly spreading in the same motion as to not loose any bubbles. Let it cool for a good half hour or more and keep in a zip lock bag. You can break it up in the bag if you want small pieces.