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01.
02.
03.
04.
05.
Cook the honey over high heat until it forms a dark caramel (01).
Heat the milk and cream first, then pour them into the honey caramel (02).
Whisk the egg yolks and sugar until light and creamy. Gradually add the honey mixture to the egg mixture while stirring continuously. Return everything to the pan and cook gently until it reaches the nappe stage (03).
Soak the gelatine in cold water, then squeeze out well. Add it to the cream along with a pinch of salt and mix thoroughly. Chill the cream over ice, stirring again while it cools (04).
To serve, divide into small bowls and garnish with whipped cream (05).
