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Ingredientes
- 1 c. heavy cream
- 2 x egg
- 1 x egg, yolk
- 2 1/2 ounce sugar
- 3 1/4 ounce honey, comb, cut into small pcs
- 3 1/4 ounce shaved white chocolate
Direcciones
- Whip the cream and set aside. Combine the Large eggs and egg yolk in a metal bowl over a pot of steaming water which is almost boiling. Be sure not to allow the bottom of the bowl to touch the water in the pot. Using a whisk, beat in the sugar and continue to beat the mix till it has thickened and become a pale butter yellow. Remove from the heat and cold the sabayon mix over an ice bath. The mix will become thicker and will noticeably deflate. Mix in the honeycomb, whipped cream and white chocolate and pour into moulds. Freeze for at least 2 hrs or possibly till fully hard.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 413 | |
| Calories from Fat 192 | 46% |
| Total Fat 21.77g | 27% |
| Saturated Fat 12.4g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 79mg | 3% |
| Potassium 145mg | 4% |
| Total Carbs 51.43g | 14% |
| Dietary Fiber 0.1g | 0% |
| Sugars 50.5g | 34% |
| Protein 6.19g | 10% |
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