Instructions: Whip the cream gradually adding the whisky until fairly thick.

Warm the honey in a saucepan until hot and runny.

Put the yolks into a bowl and using a handheld electric whisk whisk the yolks gradually pouring on the hot honey.

Whisk until the mixture is thick and pale. This mixture and the whipped cream and whisky should have about the same consistency.

Fold both together and divide between 8 large ramekins or 9 smaller ones.

Freeze and when firm on the surface cover each one with a piece of cling film.

Because of the alcohol in this recipe the cream never freezes rock hard and so doesn`t need to be removed from the deep freeze until just before it is to be served.

Serves 8

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