Honey-shelf flower ice

Ingredients for Honey-shelf flower ice

Instructions for Honey-shelf flower ice

To prepare the Honey-shelf flower ice recipe, please follow these instructions:

Honey, syrup and shelf blossoms are heated to boiling point in the pan, the boiling mass is poured and cooled down.
Sugar, vanilla corn and egg yolks are whipped foamy and white for about 5-8 minutes with hand whip, the chilled syrup is gently mixed into the eggs.
Whip flow is whipped to a lind whipped cream. The egg-syrup mass is gently rotated in the whipped cream. The ice is frozen for 6-8 hours before eating.

tips:
Make a double up of honey / shrubs syrup and serve as a small sauce.