Thyme Ice Cream with Smooth Bitter Chocolate Ganache, Acacia Honey Cake, and Honeycomb

Preparation info

  • Difficulty


  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About



  • 10 Acacia Honey Cakes
  • 50 g / 1.76 oz acacia honey
  • 10 Honeycomb pieces
  • 100 g / 3.53 oz Smooth Bitter Chocolate Ganache
  • 10 Chocolate Garnishes
  • 300 g / 10.58 oz Thyme Ice Cream



  1. Place a honey cake on the plate. Drizzle about 5 g / .18 oz acacia honey on the cake.
  2. Place a honeycomb next to the cake, towards the front end.
  3. Spoon 30 g / 1.06 oz of the ganache on the opposite side of the honeycomb, on top of the honey cake. Try to get a round dollop of ganache. Place the chocolate garnish on top of the ganache.
  4. Scoop a medium quenelle (30 g / 1.06 oz) of the ice cream on top of the honey cake between the ganache and the honeycomb, and serve immediately.

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