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Receta Honey And Lavender Mousse
by Global Cookbook

Honey And Lavender Mousse
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Ingredientes

  • 3 x Egg yolks
  • 4 whl Large eggs
  • 2 Tbsp. Runny honey
  • 3 Tbsp. Lavender sugar, (see method)
  • 5 fl ounce water
  • 1/2 pt Double cream
  • 1/2 ounce Vegetarian gelatin
  • 1 x Lemon, juice of
  • 5 fl ounce double cream for decoration

Direcciones

  1. To make lavender sugar, take 3 heads of fresh lavender flowers and 1oz caster sugar. Put them in food processor and whizz. Leave in an airtight container for a week and then sieve out the flowers and use. You can leave the flowers in if desired.
  2. Mix the egg yolks and whole Large eggs in a large bowl. Hot the water in a saucepan and pour in the honey and water so they dissolve to make a syrup.
  3. Add in this to the Large eggs and put the bowl over a pan of simmering water. Whisk with an electric beater till thick and mousse-like (this could take about 10 min). Now remove from the heat and continue to whisk till the bowl is cool.
  4. Dissolve the gelatin in the lemon juice and add in to the mousse. Lightly whip the cream and add in to the mousse. The cream should be the same consistency.
  5. Fold this all in gently. Then set the bowl on ice, stirring all the time.
  6. When at setting point, leave in the fridge.
  7. When set, whip up the other cream and pipe rosettes on top of the mousse.
  8. Decorate with small rosebuds and lavender.