Ingredients
Mousse:
1 1/2 teaspoons unflavored gelatin
6 tablespoons water
3 egg yolks
1/3 cup GOLDEN BLOSSOM HONEY
1 cup whipping cream
1/4 teaspoon almond flavoring
Sauce:
1 ripe mango, peeled, pitted and sliced
1 tablespoon GOLDEN BLOSSOM HONEY
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Mousse:
In a small bowl, sprinkle gelatin over 2 tablespoons of water. Let stand 10 minutes until gelatin is softened. In the bottom of a double boiler bring a few inches of water to a simmer. Whisk together egg yolks, honey and remaining 4 tablespoons of water in the top of a double boiler. Place top of double boiler over simmering water and whisk constantly about 7 minutes. Remove pot from over water, add gelatin mixture and whisk. Using an electric mixer, beat mixture until cool, and 7 minutes.
Whip cream and almond flavoring until medium stiff peaks form. Gently fold into yolk mixture until evenly combined. Spoon into 4 parfait glasses. Refrigerate until ready to serve.
Sauce:
Combine mango and honey in a food processor or blender. Blend until smooth. Refrigerate. To serve: spoon mango sauce over mousse and garnish with a sliced strawberry, several raspberries, or a slice of kiwi.
Serves: 4
In a small bowl, sprinkle gelatin over 2 tablespoons of water. Let stand 10 minutes until gelatin is softened. In the bottom of a double boiler bring a few inches of water to a simmer. Whisk together egg yolks, honey and remaining 4 tablespoons of water in the top of a double boiler. Place top of double boiler over simmering water and whisk constantly about 7 minutes. Remove pot from over water, add gelatin mixture and whisk. Using an electric mixer, beat mixture until cool, and 7 minutes.
Whip cream and almond flavoring until medium stiff peaks form. Gently fold into yolk mixture until evenly combined. Spoon into 4 parfait glasses. Refrigerate until ready to serve.
Sauce:
Combine mango and honey in a food processor or blender. Blend until smooth. Refrigerate. To serve: spoon mango sauce over mousse and garnish with a sliced strawberry, several raspberries, or a slice of kiwi.
Serves: 4
