Mousse in Puff Pastry with Mango Sauce

Ingredients

1 package frozen puff pastry shells baked according to package directions

Sauce:

2 large ripe mangos, peeled and sliced

2 Tablespoons GOLDEN BLOSSOM HONEY

1/3 cup apricot nectar

Mousse:

1 Tablespoon water

1 teaspoon unflavored gelatin

1/4 cup GOLDEN BLOSSOM HONEY

4 egg yolks

2/3 cup whipping cream

1/3 cup sour cream

Garnish:

1 mango

2 kiwi fruits

fresh mint leaves, (optional)

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.

Directions

Sauce: Puree mangos and honey with apricot nectar in blender or processor. Cover and chill at least 1 hour.Mousse: Put 1 Tablespoon water in small bowl. Sprinkle gelatin over water and let stand 10 minutes. In a medium metal bowl whisk honey and egg yolks. Set the bowl over a medium saucepan halfway filled with boiling water. (Be sure bowl is not touching the boiling water.) Cook, whisking constantly for 3 minutes. Remove bowl form heat. Add gelatin mixture and whisk until cool. In a large bowl whip cream and sour cream until peaks are medium-stiff. Add honey mixture and fold in gently. Cover and chill mousse for 2 hours or until set.To serve: Fill baked pastry shells with honey mousse, place on a plate. Spoon mango sauce around shells and garnish with fresh fruit and mint leaves. Serves 6.