3 egg whites
120ml agave nectar
100g Organic Spring Blossom Honey
800g Greek yogurt (or plain plant based yoghurt)
- 200g fresh walnuts, gently roasted then roughly chopped
Put the egg whites and caster sugar in a metal bowl and place it over a saucepan of just-simmering water, making sure the bowl isn’t in contact with the water.
Whisk constantly over a medium-to-high heat, until steaming hot but not quite boiling. Transfer to another bowl and whisk for 10 to 15 minutes, until a stiff meringue forms. When completely cool, add the honey and yogurt, and combine well. Fold in the nuts, then transfer to an ice-cream machine and churn until frozen.
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!