| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Taste2 | 1 | servings | |
INGREDIENTS
| === HONEY MOUSSE === | ||
| 6 | Egg yolks | |
| 1 | c | Honey |
| 1 | c | Heavy cream |
| === PINE NUT BRITTLE === | ||
| 1 | c | Sugar |
| 1/4 | c | Water |
| 1/4 | c | Pine nuts |
| Pomegranate syrup; store bought |
INSTRUCTIONS
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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 04-19-1998 Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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