Iced honey hearts

Summer dish

Level of difficulty: medium

Preparation

1. Soak the gelatine in cold water.

2. Beat the egg yolks, egg, honey and vanilla sugar over steam until thick and foamy (max. 80 °C).

3. Stir in the squeezed gelatine and continue beating until the mixture is cold and begins to gel.

4. Whip the cream until stiff.

5. Fold 1/3 of the stiff cream into the cooled honey and egg mixture with a whisk.

6. Then fold in the remaining whipped cream and crunchy muesli.

7. Pour the mixture into heart-shaped moulds and freeze for at least 5 hours.

8. Carefully remove the frozen hearts from the moulds and arrange them on chilled plates.

9. Garnish with seasonal fruits and fruit sauce – done!