Prep 20 mins
Cook 0 mins
A simple but voluptuous dessert for honey lovers, from Joyce Goldstein's "The Mediterranean Kitchen", 1989. She recommends serving it with raspberries and/or figs, or a warm fruit compote.
- Beat the egg yolks and honey in a mixer bowl until very thick and very pale, about 10 minutes. Beat the cream to soft peaks and fold into the honey mixture. Pour into 8 to 10 custard cups (depending upon size), cover, and freeze 2 to 3 hours, or up to 3 days. Let warm at room temperature 15 to 20 minutes before serving to soften the texture.