| 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 -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Suggested
Wine: Chateau Roumieu-Lacoste, Sauternes, 1995 Recipe by: David
Rosengarten Converted by MM_Buster v2.0l.
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