Honey mousse with pine nut brittle

Yield: 1 servings

Measure Ingredient
\N \N === HONEY MOUSSE ===
6 \N Egg yolks
1 cup Honey
1 cup Heavy cream
1 cup Sugar
¼ cup Water
¼ cup Pine nuts
\N \N Pomegranate syrup; store bought

For the 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. For the 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 a champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle. This recipe yields ?? servings.

Recipe Source: TASTE with David Rosengarten Recipe courtesy of Azure From the TV FOOD NETWORK - (Show # TS-1G20 broadcast 04-08-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995 Recipe by: David Rosengarten

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