Honeysuckle ice cream with rose syrup & salted almond brittle - Juanita - MasterChef
My inspiration behind this dish is quite simply my garden. This honeysuckle ice cream is delicately floral and a perfect summertime desert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fosburyfoodie.co.uk.
Ingredients
- 40g honeysuckle flowers
- 230 ml double cream
- 230 ml full fat milk
- 110g caster sugar
- 3 large eggs (yolks only)
- small pinch of salt
- Dried rose petals (optional)
- 100g flaked almonds
- 100g golden caster sugar
- 50g butter
- ½ tsp salt
- 4 tbsp water
- For the rose syrup - See rose bellini
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