Best Honey Mousse Recipes

SIMPLEST CHOCOLATE HONEY MOUSSE

Steps:

• Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
• In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
• Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.

HONEY MOUSSE WITH PINE NUT BRITTLE

Steps:

• HONEY MOUSSE: Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes). Whip cream. Fold cream and honey/egg mixture. Freeze for at least 40 minutes. PINE NUT BRITTLE: Mix sugar with a little water at a time, until it reaches the consistency of wet sand. In a non-stick pan, caramelize the mixture until amber. Pour onto aluminum foil and sprinkle with nuts. Let cool. Break up into medium size pieces. Assembly: In Champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle.

PUFF PASTRY BASKETS WITH HONEY MOUSSE AND ASSORTED FRUIT

Steps:

• Puree 2 mangoes and 2 tablespoons honey in processor. Cover and refrigerate until well chilled, about 1 hour. Add mango nectar as needed to thin to sauce consistency. (Sauce can be made 1 day ahead. Keep refrigerated.)
• Place 1 tablespoon water in 1/4-cup measuring cup. Sprinkle gelatin over. Let soften 10 minutes. Whisk honey and yolks in small metal bowl. Set bowl over large saucepan halfway filled with boiling water. Cook until mixture registers 160°F. on candy thermometer, whisking constantly, about 3 minutes. Remove bowl from over water. Add gelatin mixture and whisk until honey mixture is cool.
• Beat whipping cream and crème fraîche in large bowl to medium-stiff peaks. Add honey mixture and fold together gently. Cover and refrigerate mousse until set, at least 2 hours and up to 8 hours.
• Preheat oven to 375°F. Combine sugar and ground all-spice in small bowl. Sprinkle 1 tablespoon sugar mixture over 1 puff pastry sheet. Roll out on lightly floured surface to 13x12-inch rectangle. Trim to 10-inch square. Cut puff pastry sheet into quarters, forming four 5-inch squares. Fold 1 dough square diagonally in half to form triangle. Starting at folded side, cut 1/2-inch border strip on both unfolded sides of triangle, leaving 1/2 inch of dough uncut at triangle point so that strips remain attached. Unfold triangle. Brush 1/2-inch-wide border strips with water. Lift up both loose corner tips, slip one under the other and place border strips atop edges of base, gently pulling to match corners on base. Press border onto base to adhere. Sprinkle more sugar mixture over border. Transfer pastry to cookie sheet. Pierce center all over with fork. Repeat with remaining pastry squares and pastry sheet and sugar mixture. Bake pastries until golden brown, piercing centers with knife if puffy, about 20 minutes. Transfer pastries to rack and cool completely. (Can be prepared 4 hours ahead. Store in air-tight container at room temperature.)
• Spoon sauce onto plates. Spoon honey mousse into pastry baskets and arrange atop sauce. Top mousse with slices of pineapple, mango and kiwi fruit. Garnish each dessert with fresh mint leaves and serve.

HONEY MOUSSE

Steps:

• Beat the egg yolks and honey in a mixer bowl until very thick and very pale, about 10 minutes. Beat the cream to soft peaks and fold into the honey mixture. Pour into 8 to 10 custard cups (depending upon size), cover, and freeze 2 to 3 hours, or up to 3 days. Let warm at room temperature 15 to 20 minutes before serving to soften the texture.

HONEY MOUSSE

Steps:

• Whisk together the egg yolk, sugar and lemon rind until thick.
• Add 3 tbsps.
• lemon juice.
• Place over a pan of simmering water until thick- like mousse.
• Remove from heat.
• Whisk occasionally until cold.
• Soak the gelatin in the remaining lemon juice in a bowl.
• Place the bowl over a pan of hot water.
• Stir until dissolved.
• Whip the cream until softly stiff.
• Whisk the egg white until stiff.
• Fold half the cream into the mousse with the gelatin, honey and whisked egg white.
• Transfer to a glass bowl.
• Decorate with the remaining whipped cream, cherries and mint leaves.
• Refrigerate for 20 minutes.
• Serve.

HONEY PUMPKIN MOUSSE

Steps:

• In the top of a double boiler, combine egg yolks and honey.
• Cook over simmering water, stirring constantly, until mixture reaches 160°F.
• Transfer mixture to a medium bowl.
• Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
• In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt.
• Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
• Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture.
• Spoon mousse into dessert glasses; cover and chill.

PORT AND HONEY POACHED PEARS WITH LEMON CURD MOUSSE

Steps:

• In a large heavy saucepan simmer the wine, the Port, and the water with the sugar, the honey, the zest, and the cloves, stirring, until the sugar is dissolved and add the pears, peeled, halved, and cored. Simmer the pears, covered, turning them occasionally, for 10 to 15 minutes, or until they are tender, transfer them and the zest with a slotted spoon to a shallow bowl or serving dish, and boil the poaching liquid until it is reduced to about 1 1/2 cups. Let the poaching liquid cool, pour it over the pears, and chill the mixture, covered, until it is cold. The poached pears may be made 2 days in advance and kept covered and chilled. Serve the poached pears with the lemon curd mousse.

FROZEN HONEY MOUSSE WITH TART CHERRY COOKIES

Steps:

• Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves. Increase speed and beat until peaks form. Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy. With mixer running, gradually beat in sugar, then beat until peaks form. Fold egg white mixture into cream mixture in 2 additions. Fold in almonds, if desired. Transfer to container, cover, and freeze overnight.
• Preheat oven to 350°. Line 2 large baking sheets with foil. Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl. Add flour mixture; stir to blend (dough will be thin). Let stand at room temperature 20 minutes to thicken. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
• Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Cool cookies on sheet 5 minutes. Using thin metal spatula, transfer cookies to racks to cool. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• Divide honey mousse among 8 shallow serving dishes. Garnish each serving with 1 cookie and serve, passing remaining cookies separately.