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Yogurt and Honey Mousse
Serves 8
1 Tbs. gelatin
1/4 cup cold water
1 cups heavy cream
1/3 cup honey
2 Tbs. orange flower water
2 cups whole milk yogurt
6 oz. blueberries, washed and dried
6 oz. raspberries, washed and dried
16 ripe figs, washed and cut into quarters
Dissolve the gelatin in the water. Heat 1/2 cups of the cream with 3 Tbs. of the honey with the orange flower water. Stir in the dissolved gelatin into the heated cream. Stir completely and allow to cool slightly. Mix in the yogurt.
Beat the remaining cream and fold into the cooled yogurt mixture. Pour the mousse into 8 ramekins and chill for 6 hours. Just before serving, heat the remaining honey and drizzle over the berries and figs. Serve the fruit with the chilled mousse.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 Tbs. gelatin
1/4 cup cold water
1 cups heavy cream
1/3 cup honey
2 Tbs. orange flower water
2 cups whole milk yogurt
6 oz. blueberries, washed and dried
6 oz. raspberries, washed and dried
16 ripe figs, washed and cut into quarters
Dissolve the gelatin in the water. Heat 1/2 cups of the cream with 3 Tbs. of the honey with the orange flower water. Stir in the dissolved gelatin into the heated cream. Stir completely and allow to cool slightly. Mix in the yogurt.
Beat the remaining cream and fold into the cooled yogurt mixture. Pour the mousse into 8 ramekins and chill for 6 hours. Just before serving, heat the remaining honey and drizzle over the berries and figs. Serve the fruit with the chilled mousse.
(Rebecca Ets-Hokin)
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