Monday, June 11, 2018

Ice Cream Cake with Raspberries and Honeycomb


Looking for new dessert ideas? Try this ice cream cake with raspberries and honeycomb, topped with honey and peanuts.


Egg whites2 large
Salt1 pinch
Honey180 g
Double cream600 ml
Honeycomb125 g, chopped
Raspberries140 g
Peanuts40 g, unsalted, chopped


Preparation time - 33 m
Cooking time - 10 m
Recipe category - Dessert
Recipe yield - 8


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.

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