Glenfiddich Honey Creams

1. 1

   Heat the honey in a pan until it is runny.

2. 2

   Beat the egg yolks and slowly add the honey, beating until it has thickened and turned a pale yellow colour.

3. 3

   Whip the cream and add the whisky, one tablespoon at a time.

4. 4

   Fold together the egg yolk mixture and the cream mixture.

5. 5

   Divide into eight ramekins or individual dessert dishes and sprinkle with grated chocolate.

6. 6

   Place on a tray, cover and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.