Honey Mousse With Pine Nut Brittle Recipes
HONEY MOUSSE
Make and share this Honey Mousse recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 305.6, Fat 20.2, SaturatedFat 11.8, Cholesterol 171, Sodium 56.3, Carbohydrate 30.5, Fiber 2.1, Sugar 24, Protein 5.4
PINE NUT AND ROSEMARY BRITTLE
Brittle can be a showcase for a variety of ingredients, giving each homemade batch its owntexture and flavor. For recipes and inspiration, try one of our variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Yield Makes 1 sheet (about 9 by 11 inches)
Number Of Ingredients 4
Steps:
- Coat a 12-by-17-inchrimmed baking sheet withcooking spray. Bring sugarand corn syrup to a boil in amedium saucepan, stirringand brushing down sides witha wet pastry brush to preventsugar crystals from forming,until sugar dissolves. Cook,swirling occasionally, untilmixture just starts to turn goldenaround edge.
- Stir in mix-ins. Cook, stirringoccasionally, until mixtureis pale amber, about8 minutes. Pour onto bakingsheet without spreading.Let cool. Break into pieces.
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- Combine water and honey in a small saucepan. Bring to a boil, then reduce heat to medium low. You want the mixture to continue boiling, but not spill out of your pan.
- Boil until you mixture reads 245°F on a candy thermometer. (TIP: A candy thermometer is the easiest way to make sure you've cooked your honey candy to just the right temperature. However, if you don't have one handy, you can try this "soft ball" test that uses cold water, explained here.)
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