1 package frozen puff pastry shells baked according to package directions
2 large ripe mangos, peeled and sliced
2 Tablespoons GOLDEN BLOSSOM HONEY
1/3 cup apricot nectar
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
2 kiwi fruits
fresh mint leaves, (optional)
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
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.