Home / HomePage / August 5th, 2007 / Honey Mousse

Honey Mousse


 

Original recipe from tastingmenu

  • 2 egg yolks
  • 3 T honey
  • 1 t vanilla extract
  • 1/2 sheet gelatin
  • 1 c heavy cream
  1. Chill cream, large bowl, and whisk for mixer.
  2. Put eggs, honey, and vanilla in a large metal bowl. Set over a simmering double boiler. Slowly cook, whisking constantly, until somewhat thickened, about 5 minutes. Consistency should be like a sticky pancake batter. Remove from heat.
  3. Put gelatin in cold water for 4 to 5 minutes (and no more!). Squeeze out, add to egg mixture, and whisk to blend.
  4. Beat cream slowly until soft, dense peaks are formed. When egg mixture is mostly cool, whisk in 1/3 of whipped cream. Then, with rubber spatula, gently fold in 1/3 more of the cream, and then the last 1/3 of the cream. Mix carefully until evenly colored.
  5. Remove to serving bowls (2 oz ramekins, say), cover with plastic wrap, and chill for 4+ hours before serving.
Makes 6-8 servings.



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