In the top of a double boiler
over a gentle heat place the egg yolks and 4 tablespoons cream and drizzle
honey over the top. Beat with a rotary disk until thickened - about 10 minutes. Place the honey custard
into the refrigerator to cool. Fold the stiffly beaten egg whites into the honey custard and pour into glasses. Add finely diced crisp green apple
before pouring into the glasses. Mix the orange
flower water with the whipped cream
and pipe onto the top of the honey souffle. Decorate with chopped, toasted almonds.