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 Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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
