Frozen Honey Mousse with Orange and Pistachio

Makes 8 or more servings.

This is lovely as an aromatic accompaniment to fruits, such as figs poached in red wine and caramelized pineapple, but it’s also wonderful with summer fruits, especially berries of all kinds. Freeze the mousse in individual ramekins and garnish with the fruit, or in one container to garnish the fruit.

The eggs are uncooked in this recipe so be sure they are of the best quality, fresh, clean, and uncracked.

Ingredients

1 cup Kalona SuperNatural organic whipping cream

3  egg yolks

1/2 cup strongly flavored honey

finely grated zest of 1 tangerine or 1/2 orange

1/4 cup peeled pistachio nuts, chopped

2 to 3 teaspoons orange flower water, optional

Directions

  1. Whip the cream until it holds soft but firm peaks. Scrape it into a bowl and refrigerate.  Without rinsing the bowl, beat the yolks and honey until they are very thick and pale, 8 to 10 minutes at high speed.  Add the citrus zest, pistachio nuts and orange flower water, if using, then fold in the cream by hand using a wide rubber spatula.
  2. Freeze in individual ramekins or a single container.  It will take about three hours for the mousse to set, although you can serve it at any time.
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Frozen Honey Mousse with Orange and Pistachio

  • Author: Kalona SuperNatural
  • Yield: 8 servings 1x

Description

This is lovely as an aromatic accompaniment to fruits, such as figs poached in red wine and caramelized pineapple, but it’s also wonderful with summer fruits, especially berries of all kinds. Freeze the mousse in individual ramekins and garnish with the fruit, or in one container to garnish the fruit.

The eggs are uncooked in this recipe so be sure they are of the best quality, fresh, clean, and uncracked.


Scale

Ingredients

  • 1 cup Kalona SuperNatural organic whipping cream
  • 3  egg yolks
  • 1/2 cup strongly flavored honey
  • finely grated zest of 1 tangerine or 1/2 orange
  • 1/4 cup peeled pistachio nuts, chopped
  • 2 to 3 teaspoons orange flower water, optional

Instructions

  1. Whip the cream until it holds soft but firm peaks. Scrape it into a bowl and refrigerate.  Without rinsing the bowl, beat the yolks and honey until they are very thick and pale, 8 to 10 minutes at high speed.  Add the citrus zest, pistachio nuts and orange flower water, if using, then fold in the cream by hand using a wide rubber spatula.
  2. Freeze in individual ramekins or a single container.  It will take about three hours for the mousse to set, although you can serve it at any time.

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