Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | === HONEY MOUSSE === |
6 \N | Egg yolks |
1 cup | Honey |
1 cup | Heavy cream |
\N \N | === PINE NUT BRITTLE === |
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@...
04-19-1998
Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995 Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.