Frozen Honey Mousse with Apricot Compote

For the Mousse:

4 Large Egg Yolks

1/2 Cup plus 2 Tablespoons Honey

1 1/3 Cups Heavy Cream

1 Cup Whole Almonds, coarsely chopped

For the Compote:

1/2 Cup Dried Apricots, sliced

1/2 Cup Water

1 Tablespoon Honey

1. Make mousse: Put 2 inches water intoa small saucepan and bring to a bare simmer. Cmbine yolks and honey in a stainless steel bowl and place on top of water, making sure that bowl doesn’t touch water. Heat, whisking constantly, until slightly thickened and lighter in color, 6 to 8 minutes. Remove from heat and whip with whisk attachment of an electric mixer until completely cool, 7 to 10 minutes.

2. In another bowl, whip cream until soft peaks form. In three separate additions, gently fold whipped cream into honey mixture, taking care not to deflate cream. Fold in almonds. Spoon mousse into 6 dessert goblets and freeze until firm, at least 2 hours and up to 3 days.

3. Make compote: Combine apricots, water, and 2 tablespoons honey in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until fruit is soft but not falling apart, 10 to 15 minutes. Transfer to a bowl and cool to room temperature.

4. Remove mousse cups from freezer, spoon some apricot compote over each portion, and serve.

Makes 6 servings.

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