Ice Cream Cake with Raspberries and Honeycomb  Dessert  64 reads

Ice Cream Cake with Raspberrie

Egg whites 2 large
Salt 1 pinch
Honey 180 g
Double cream 600 ml
Honeycomb 125 g, chopped
Raspberries 140 g
Peanuts 40 g, unsalted, chopped

Line a 900 g loaf tin with a double-layer of clingfilm.

Whisk the egg whites with a pinch of salt in a mixing bowl to stiff peaks.

Bring the honey to the boil in a saucepan set over a moderate heat.

Once boiling, remove from the heat and beat into the egg whites in a slow, steady stream using an electric mixer.

Continue to beat the mixture until cool to the touch.

Whip the cream in a separate bowl to soft peaks, and then fold into the honey and egg white mixture along with the chopped honeycomb and the raspberries.

Spoon the mixture into the prepared loaf tin, smoothing the top flat.

Wrap the tin in clingfilm and then freeze overnight.

Turn out the frozen cake from the its tin when ready.

Arrange on a platter and top with the chopped peanuts before serving.

serves 8


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