Honey ice cream
- 260 g milk
- 1 vanilla pod
- 90 g cream
- 15 g milk powder
- 20 g egg yolk
- 60 g Hédène Alder Buckthorn honey
- 18 g atomized glucose
- 2 g ice-cream stabilizer
Coating chocolate
- 120 g dark glazing paste
- 40 g dark chocolate 69%
- 30 g sunflower oil
- 40 g roast crushed almonds
Honey ice-cream
Boil milk, vanilla pod split in two, cream and milk powder. Cover the pan with film and let infuse for 1 hour. Blanch egg yolks with honey and glucose. Add super structure stabilizer. Pour liquid and bake at 82 degrees C. Sieve cautiously. Let cool. Put in an ice-cream maker, mix and put the ice in cones. Set wooden pegs in each ice-cream and let cool in the freezer.
Coating chocolate
Melt glazing paste and chocolate in a bain-marie. Pour sunflower oil. Blend and let in bain-marie. At the right time, add crushed almonds.
Presentation
Remove cones from the pan and dip them in glazing paste. Once chocolate is set, dip all cone’s peaks in honey and put them inside a container.