Summary
| Prep Time | 1 hr |
| Total Time | 7 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 10 egg yolks
- 200 g honey
- 1 liter cream
- 5 cl liqueur (honey liqueur), can be omitted
- 200 g flaked almonds, rouhly chopped, roasted
- 50 g honey
Print Recipe
Pin Recipe Instructions
- Beat the egg yolks with the honey over the water bath to the rose. Then stir the mixture in the food processor until cold.
- In the meantime, whip the cream until stiff and fold into the egg mixture. Pour the mixture into a mold that has been lined with cling film beforehand. Then freeze.
- Remove from the mold before serving, brush with honey and sprinkle with chopped almonds. It goes well with lukewarm orange / ginger ragout or cherry and cinnamon coulies.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below