- 4 egg yolks
- Half a pint of double cream
- 4 tablespoons of honey
- 4 tablespoons of armagnac/brandy
Separate the egg whites and egg yolks. We only want the yolks but hang onto the whites and you can make meringue. Beat for a good 5 minutes until they thicken.
Add the honey. Beat for another 5 minutes. Check out the photos below for consistency.