HONEY MOUSSE WITH PINE NUT BRITTLE
Provided by Food Network
Number Of Ingredients 7
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.
HONEY MOUSSE (FROZEN)
Only three ingredients are needed to make this simple, frozen honey mousse. Cooking time refers to freezing time.
Provided by Sascha
Categories Frozen Desserts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 357.9, Fat 18.7, SaturatedFat 10.6, Cholesterol 243.2, Sodium 24.7, Carbohydrate 48.2, Fiber 0.1, Sugar 46.5, Protein 3.4
FROZEN HONEY MOUSSE WITH TART CHERRY COOKIES
Provided by Jeanne Kelley
Yield Makes 8 servings
Number Of Ingredients 14
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.
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
HONEY MOUSSE
A simple but voluptuous dessert for honey lovers, from Joyce Goldstein's "The Mediterranean Kitchen", 1989. She recommends serving it with raspberries and/or figs, or a warm fruit compote.
Provided by zeldaz51
Categories Frozen Desserts
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 208.1, Fat 14.4, SaturatedFat 8.1, Cholesterol 179.1, Sodium 18.3, Carbohydrate 18.8, Sugar 17.5, Protein 2.7
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BEST MOUSSE RECIPE - HOW TO MAKE HOMEMADE MOUSSE - FOOD52
From food52.com
Estimated Reading Time 7 mins
- What is mousse? But first, what is mousse? Mousse is the stuff of dessert dreams: incredibly light and also ridiculously rich. At its most basic, mousse is made by folding aerators into a base.
- Mise en place (for real) Mousse is not often classified as “easy,” but the reality is that you’re working with a pretty short ingredient list and the method is straightforward.
- Get your equipment ready. You don’t necessarily need special equipment to make mousse, but it’s not an all-in-one-bowl sort of situation (the deliciousness makes up for the dishes, I think).
- Ingredients. Mousse is made up of just a few ingredients: the base, the aerator(s), the sweetener (which is usually added to the aerator), and the thickener (which is optional, depending on the recipe).
- Mixing the Mousse. The first steps of mixing are very simple. If you’re using gelatin, stir it into the base. Remember to note the temperature of the base so that it’s not too warm or too cool when the gelatin is added.
- Folding. To mix a mousse, the aerators are gently added into the base. Rather than mixing, the aerators are folded into the base. If there’s only one aerator in the recipe, you can fold it in on its own.
- Portioning. Once the mousse is fully mixed, gently transfer it to a pastry bag. (Alternatively, you can transfer it to a liquid measuring cup with a spout.)
- Let it set. The mousse must set in the refrigerator before it can be served, which will most likely take 15 to 30 minutes. If you’re layering the mousse, each layer must set before you add the next.
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