FROZEN HONEY MOUSSE
By Published: July 11, 2011
Ingredients
- 1/3 cup honey
- 2 egg yolks
- 1/2 of a vanilla bean seeded
- 1 1/2 cups cream kept cold to whip
Instructions
- Combine honey, egg yolks and vanilla.
- Whisk in a double boiler until doubled in volume and ribbons appear.
- Place on the counter to cool to room temperature.
- Whip the cream to soft peaks.
- Add a third of the whipped cream to the cooled egg honey mixture and fold in.
- Once incorporated, add the last third of the cream and fold in.
- Pour the mixture into silicone molds (for the easiest removal) or metal molds (remove by submerging in hot water and running a knife around the sides).
- Freeze until solid, 4-8 hours.
- Course: Dessert
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