100 g of 35% cream
40 g of yolks
75 g of lavender honey
3 sheets of gelatin
200 g of cream
We will heat the milk and cream until it reaches 50º.
Add at that moment the yolks mixed with a third of the honey. Temper to 32º to be able to go up to 82º.
We join the gelatin sheets, which have been hydrated in water (6 g of water per 1 g of gelatin). Drain them.
Cool this mixture to 30º. Mix the remaining honey and mix in a blender.
Whip the cream and mix it into the mixture. Pour into molds and freeze.