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Lavender Honey Mousse
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1 tablespoon water
1 envelope unflavored gelatin
4 egg yolks
1/4 cup lavender honey
1 1/4 cup whipping cream, chilled
Sprinkle gelatin on water; let soften 5 minutes, then set cup in pan of hot water. Stir until gelatin dissolves. Whisk honey and yolks in small metal bowl. Set bowl over large saucepan halfway filled with boiling water. Cook over medium-low heat, stirring constantly, until mixture thickens and coats spoon, about 3 minutes. Do not let mixture boil. Remove bowl from over water. Add gelatin mixture and whisk until honey mixture is cool. Whip cream only until stiff enough to hold its shape. With rubber spatula, fold cream gently into honey mixture. Cover and refrigerate mousse until set, at least 2 hours and up to 8 hours. Serves 2 large desserts or 4 small and add Lavender sugar cookies.
Serve with Strawberry Coulis.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
