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Last week we told you about the Nordic Food Lab's plans for brewing beer from bee larvae. The Copenhagen-based lab has now released a set of recipes for cooking with the whole beehive, from beeswax to propolis.
Eager to make beeswax ice cream, honey crisps or honey kombucha sauce? Just follow the instructions on the Nordic Food Lab's blog. The recipes look amazing but do keep in mind you'll have to familiarize yourself with some rare ingredients beforehand.
Some of these intriguing recipes were recently prepared in London for the 2013 Pestival, a food festival dedicated to edible critters. Here's a video of the dishes:
The Nordic Food Lab's fascination with bees is part of a long-term experiment focused on edible insects, which the United Nations has deemed as a viable alternative to feed our increasing world population.
The research lab is a project started by René Redzepi from Noma, currently number two on The World's 50 Best Restaurants list sponsored by S.Pellegrino and Acqua Panna.
Images courtesy of Nordic Food Lab
