Yield: 6 servings
|1½ cup||Whipping cream|
|½ cup||Sugar (less 1 tablespoon)|
|½ cup||Light flower honey|
|¼ cup||Sweet butter|
TO CRISP CREPES: Heat the oven to 375 F and put as many crepes as will fit in a single layer on a rack - a cooling rack will do. They must be spaced apart for air to circulate around them. Set the rack over a cookie sheet, making sure air can circulate under the crepes, and put them in the oven. Start checking them after about 2 minutes.
When they are crisp all around their edges but you can still fold them in the center, take them out and let them cool, folded in half, on another rack. Repeat until you have one for each serving, then put them on plates and fill.
FOR ICE CREAM: Strip the mimosa blossoms from their stems and leaves.
You will need 1 cup of blossoms. Put them in a non-corroding saucepan with the milk, cream, and sugar, and heat to 200 F, or just under boiling. Let steep for about 30 minutes, keeping the temperature at 190 F to 200 F. Whisk the egg yolks slightly in a small bowl and pour in some of the hot milk mixture, stirring constantly, until the custard coats a spoon. Strain into a bowl, pressing flowers to extract the flavor. Chill thoroughly. Freeze according to the instructions with your ice cream maker.
Serve in crisped crepes. Sprinkle a few mimosa blossoms on the ice cream and drizzle with buttered honey - honey warmed with sweet butter - over and around the crepes.
Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House ~ New York (ISBN: 0-394-53860-9) Typed for you by Karen Mintzias