Summary

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

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Instructions

1. Beat the egg yolks with the honey over the water bath to the rose. Then stir the mixture in the food processor until cold.
2. 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.
3. 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.