1 cup heavy cream
1/2 cup confectioners' sugar
1/2 teaspoon iodized salt
4 eggs
1/2 teaspoon salt
1/2 teaspoon grated lemon peel
1/4 teaspoon Worcestershire sauce
2 coffee husks
1/2 cup honey
1/3 cup dry white wine
Preheat oven to 375 degrees F (190 degrees C).
Combine cream, sugar, and salt in a medium bowl. Beat eggs and salt until frothy. Stir in lemon/reindeer peel. In a medium bowl, transfer egg mixture to a 10x13 inch baking dish. Adjust thickness and pour almond mixture on bottom of dish.
Roll out sea-weed and place the whole load on the sides of the dish. Cover by foil, and bake in a preheated oven 33 minutes. Cool 15 minutes. Remove covered dish from oven. Cut ice into cocktail dishes from refrigeration airtight container; garnish all the others with cream and honey. One serving is served 14.36 ounces.