Finding Breakfast Inspiration

Honey Buttermilk Creams with Red Currants, Blush Cherries & Strawberry Consommé

This addition to Finding Breakfast was one of the very first concepts I imagined when I started this project. I didn’t know exactly what it was going to be, but I wanted it to include a bright clean white that symbolises a new day with a pop of colour that makes us smile. Served neatly in a set of white bowls. It couldn’t be sloppy though, I wanted it to be bouncy and light!

Milk and honey were the perfect choice. A classic combination of flavours that everyone connects with fondly, and never disappoints. So I thought to myself, why couldn’t you just have milk and honey for breakfast? Well thanks to gelatine, a milk jelly is achievable. Spruced up with some berries and homemade strawberry syrup.

Most likely a summer breakfast, to enjoy when the summer mornings become warm and the most enjoyable part of the day. With a light flavoured tea and an accompanying breeze, contemplating the day ahead together.


Honey Buttermilk Creams with Red Currants, Blush Cherries & Strawberry Consommé

Makes 6-8


Strawberry Consommé

500g fresh strawberries, quartered
1 tablespoon sugar
Juice of half of a lemon

Honey Buttermilk Creams

1 1/2 teaspoons powered gelatine
1 cup cream
1/4 cup honey
2 teaspoons vanilla extract
2 cups buttermilk

Blush cherries, red currants and honey to serve


It is best to start this recipe the night before.

For the Strawberry Consommé

Toss the strawberries in sugar until coated. Place in a heatproof bowl and cover tightly with plastic wrap. Place over a saucepan of boiling water. Allow to simmer for 60 mins until the juices have seeped out of the strawberries. [Make sure the boiling water doesn’t touch the bottom of the heatproof bowl, and that the water doesn’t all evaporate. Add more if necessary].

Pour strawberry juices and mixture through a muslin cloth, leaving the liquid clear. Allow to cool slightly and add the lemon juice to taste.

Pour into a glass jar, and refrigerate.

For the Honey Buttermilk Creams

In a small bowl, 2 tablespoons of warm water to the gelatin.

In a saucepan over medium heat, add the cream and honey and stir until combined. Add the gelatine, which should have absorbed the water, and stir until dissolved. Remove from the heat, stir in vanilla and buttermilk.

Pour evenly into 8 x 1/3 cup (80ml, 3oz) glass molds, or similar. Refrigerate for at least 3 hours, overnight if possible.

Assemble into bowls, the creams and garish with fruits. Serve with consommé on the side for pouring.

[To get the creams out of the molds, put them in some warm water, and allow to sit for a few minutes. Try not to have the water too hot, or sit for too long, as you don’t want to melt them. With a small sharp knife, cut around the edge of the mold, then place a plate over the top of the mold and flip. You might need to let it sit upside down for a minute or two before it will come loose.]

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  • Reply Pang @circahappy December 21, 2014 at 3:18 am

    I LOVE LOVE LOVE this recipe & of course, all your photos :)Pin them while waiting for my SUMMER.Wonderful post as usual.

    BTW, Merry Christmas to you & your family 🙂

    • Reply Rachel Jane December 22, 2014 at 5:27 am

      Oh that’s great Pang! It was an enjoyable post. Lots of beautiful things to play with.

      Merry Christmas to you as well!

  • Reply Kiki December 21, 2014 at 11:26 am

    sigh Your incredible pictures are one thing, but reading the accompanying words makes me want to be at that breakfast table!

    • Reply Rachel Jane December 22, 2014 at 5:28 am

      I am so pleased to hear that Kiki! I was writing this feeling like I always do that I don’t enjoy this part and struggle with what to write, so I’m glad I was able to get the message across!!

      Have a wonderful Christmas!

  • Reply Maryna Krasnozhon December 21, 2014 at 1:28 pm

    It looks so good!! Amazing shots!)

    • Reply Rachel Jane December 22, 2014 at 5:29 am

      Thanks Maryna! My favourite part is the honeycomb – so beautiful.

  • Reply Jo | The Luminous Kitchen December 21, 2014 at 11:13 pm

    Rachel!! This is such a gorgeous shoot!!! I adore it. Honeycomb – is there anything more pretty than that? Where did you get your white spoons???? I have searched high and low for white enamel spoons! xx

    • Reply Rachel Jane December 22, 2014 at 10:40 am

      There is not! It is so Divine and I’ve wanted to incorporate it into something for a while now. Was a fun shoot. All the colours just came together so nicely.

      The spoons! They aren’t mind. I hired them. I haven’t been able to track down nice ones like this either. We’ll have to keep an eye out for each other if we come across them!

  • Reply Keith Gooderham December 22, 2014 at 7:39 am

    Some very nice images here. I especially like the opening shot great composition and colours. Only sing one spoon rather than 3 and not having the pouring lips of the bowls aligned all help to make the image work.

    • Reply Rachel Jane December 22, 2014 at 10:41 am

      Thanks Keith! I agree, it is those little details that make a shot so powerful. I love the attention to details in my work – thanks for noticing. Have a lovely Christmas.

  • Reply The Blonde Chef December 31, 2014 at 4:26 pm

    That honeycomb is just, stunning! Love this!

    • Reply Rachel Jane January 3, 2015 at 10:21 pm

      Isn’t it just! I’ve been waiting for something to incorporate it into!

  • Reply Linda August 5, 2017 at 7:37 pm

    Those gorgeous images got me hooked in trying this. It will be my first time to make some of this. Wish me luck! Btw, thanks for the recipe.

    • Reply Rachel September 7, 2017 at 7:29 am

      Best of luck 🙂

  • Reply Sara January 19, 2018 at 9:42 am

    My God! your photos are… I have no words :/ I love them so much that I’d like to eat them or something. Amazing images, as always. So so beautiful!! the color combination is crazy beautiful, how many times have I said beautiful? 😀
    Hugs Rachel!! Happy happy new Year (a little late).

    • Reply Rachel January 19, 2018 at 9:53 pm

      Thanks, Sara! That’s so kind of you. Better late than never right! 🙂

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