Ice Cream Honey Pot

Heat 0.4 cup of honey in a saucepan, pour 3 points of honey on a baking mat, pour the rest of the honey on the strips of parchment paper. Cover the strips of honey with another strip of parchment paper. Soak the skimmer with oil, wipe it clean and press the honey circles into a pattern and set them aside.

Whisk the heavy cream. Add the condensed milk, the remaining honey and mix until smooth. Place in freezer for 1 hour. Cut out 15 small circles and 3 strips of puff pastry. Place them on a baking mat and bake for 10 minutes at 210°F.

Dip the end of the strips of puff pastry in the honey and place 5 circles on the end to form the honey spoons. Unmold the jars of honey from the strips of parchment paper. Garnish them with the honey sorbet, cereal and pecan nuts. Place the honey lids, the honey spoon and enjoy!