| 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
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