Free Recipe Honey Mousse with Pine Nut Brittle
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Honey Mousse with Pine Nut Brittle Recipe
=== HONEY MOUSSE ===
6 Egg yolks
1 c Honey
1 c Heavy cream
=== PINE NUT BRITTLE ===
1 c Sugar
1/4 c Water
1/4 c Pine nuts
Pomegranate syrup; store
-bought
Honey Mousse with Pine Nut Brittle Preparation
For the honey mousse: Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes). Whip cream. Fold cream and honey-egg mixture. Freeze for at least 40 minutes. For the pine nut brittle: Mix sugar with a little water at a time, until it reaches the consistency of wet sand. In a non-stick pan, caramelize the mixture until amber. Pour onto aluminum foil and sprinkle with nuts. Let cool. Break up into medium-size pieces. Assembly: In a champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle. This recipe yields ?? servings. Recipe Source: TASTE with David Rosengarten Recipe courtesy of Azure From the TV FOOD NETWORK – (Show # TS-1G20 broadcast 04-08-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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