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Ингредиенты
- 6 x Egg yolks
- 1 c. Honey
- 1 c. Heavy cream
- 1 c. Sugar
- 1/4 c. Water
- 1/4 c. Pine nuts Pomegranate syrup store bought
Инструкции
- For the honey mousse: Whip yolks and honey in a standing electric mixer till thick (approximately 10 min). Whip cream. Fold cream and honey-egg mix. Freeze for at least 40 min.
- For the pine nut brittle: Mix sugar with a little water at a time, till it reaches the consistency of wet sand. In a non-stick pan, caramelize the mix till amber. Pour onto aluminum foil and sprinkle with nuts. Let cold. Break up into medium-size pcs.
- Assembly: In a champagne glass, layer mousse with pomegranate syrup and brittle till the glass is filled. Finish with a sprinkle of brittle.
- Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995
