Total Time
10 Mins
Yield
Makes about 2 1/2 cups (serving size: 2 tbsp.)

This recipe was developed by chef Mona Johnson, of Tournant catering in Portland, Oregon, to go with her Toasted Hazelnut and Honey Torte. It would also be terrific with chocolate cake.

This recipe goes with: Toasted Hazelnut and Honey Torte

How to Make It

Combine cream, malted milk powder, honey, and liqueur in a medium bowl. Whip with an electric mixer with the whisk attachment until soft peaks form.

Chef's Notes

Make ahead: Up to 2 hours, chilled.

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