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This is an iced dessert rather than an ice-cream, delicately coloured and with a creamy texture thanks to the whipped cream used to make it. As it doesn't make crystals, no need for an ice-cream maker. |
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For 6 :
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Best to make this recipe the day before and choose the freshest eggs you can find
One hour in advance, put the cream and a 75cl container to whip it in, in the fridge.- Crush the pralines by wrapping them in a tea-towel and then breaking them up as finely as possible with a hammer. Set aside.
- Pour the honey into a small pan and bring to the boil. A foam will form ; continue boiling till the foam clears (at about 110°C). Turn off the heat. In a large bowl whisk the eggs at a slow speed, gradually incorporating the boiling honey. Stop whisking when the mixture is pale yellow and forms ribbons (approx 5 mins). Add the pralines with a spoon and mix well. Set aside.
- Remove the cream and container from the fridge. Whip at a slow speed till the cream stiffens.
- Bring the two mixtures together by adding a small amount of the whipped cream to the egg yolks with a spatula, then add the remaining cream and mix to a light and frothy consistency.
- Turn the mixture into the silicone moulds. If you don't have any of these, line the ones you're using with clingfilm for easier unmoulding. Put in the freezer till the following day.
- Turn out onto a serving-dish and decorate with pralines or rose petals.
Tip :Add 8 drops of food colouring if you prefer a deeper colour.
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