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“This dessert is popular in the Mediterranean especially in Spain, it's so easy to make!.. You can make this up to a week in advance, covered tighly in the freezer. Plan ahead this needs to freeze for about 4 hours or more before serving. Cooking time is freezing time.”
READY IN:
4hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 12 cup honey
  • 14 cup sugar
  • 14 cup water
  • 1 large egg white
  • 1 pinch salt
  • 1 cup whipping cream (unwhipped)
  • 13 cup slivered almonds, lightly toasted and chopped
  • 13 cup unsalted pistachios, chopped

Directions

  1. In a medium saucepan stir together honey, sugar and 1/4 cup water over medium heat until the sugar dissolves.
  2. Increase the heat and boil WITHOUT stirring for 1 minute.
  3. Meanwhile using an electric mixer beat egg white with a pinch of salt in a medium bowl until soft peaks form.
  4. Gradually pour the hot syrup over egg white beating constantly; continue beating until the egg white is very stiff (about 4-5 minutes) let stand about 10-15 minutes until cool.
  5. In a large bowl beat whipping cream until soft peaks form.
  6. Fold in honey meringue mixture.
  7. Fold in chopped nuts.
  8. Spoon the misture into a 11 x 7-inch glass baking dish.
  9. Cover and freeze until firm (about 4-5 hours).
  10. Spoon into bowls and serve.

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