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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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.
