Archive for March 31st, 2013

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 […]