4 tablespoons thick honey
4 size 2 egg yolks
½ pint double cream
4 tablespoons whisky
1. Heat the honey in a pan until it's hot and runny.
2. Beat the egg yolks and then slowly add the honey until the mixture beomes pale and thick and like mousse.
3. Whip the double cream and slowly whip in the whisky .
4. Fold together the egg yolk mixture and the cream.
5. Divide into 8 ramekins dishes, sprinkle with the grated chocolate, put on a tray, cover and freeze.
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