Honey Mousse Frozen Recipes

Steps:

• HONEY MOUSSE: Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes). Whip cream. Fold cream and honey/egg mixture. Freeze for at least 40 minutes. PINE NUT BRITTLE: Mix sugar with a little water at a time, until it reaches the consistency of wet sand. In a non-stick pan, caramelize the mixture until amber. Pour onto aluminum foil and sprinkle with nuts. Let cool. Break up into medium size pieces. Assembly: In Champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle.

Steps:

• Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves. Increase speed and beat until peaks form. Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy. With mixer running, gradually beat in sugar, then beat until peaks form. Fold egg white mixture into cream mixture in 2 additions. Fold in almonds, if desired. Transfer to container, cover, and freeze overnight.
• Preheat oven to 350°. Line 2 large baking sheets with foil. Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl. Add flour mixture; stir to blend (dough will be thin). Let stand at room temperature 20 minutes to thicken. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
• Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Cool cookies on sheet 5 minutes. Using thin metal spatula, transfer cookies to racks to cool. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• Divide honey mousse among 8 shallow serving dishes. Garnish each serving with 1 cookie and serve, passing remaining cookies separately.

Steps:

• Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes).
• Whip cream.
• Fold cream into honey/egg mixture.
• Freeze for at least 40 minutes.

Steps:

• Beat the egg yolks and honey in a mixer bowl until very thick and very pale, about 10 minutes. Beat the cream to soft peaks and fold into the honey mixture. Pour into 8 to 10 custard cups (depending upon size), cover, and freeze 2 to 3 hours, or up to 3 days. Let warm at room temperature 15 to 20 minutes before serving to soften the texture.

Steps:

• Whisk together the egg yolk, sugar and lemon rind until thick.
• Add 3 tbsps.
• lemon juice.
• Place over a pan of simmering water until thick- like mousse.
• Remove from heat.
• Whisk occasionally until cold.
• Soak the gelatin in the remaining lemon juice in a bowl.
• Place the bowl over a pan of hot water.
• Stir until dissolved.
• Whip the cream until softly stiff.
• Whisk the egg white until stiff.
• Fold half the cream into the mousse with the gelatin, honey and whisked egg white.
• Transfer to a glass bowl.
• Decorate with the remaining whipped cream, cherries and mint leaves.
• Refrigerate for 20 minutes.
• Serve.

Steps:

• Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
• In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
• Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.