Mousse!

Honey Mousse with Raspberry Coulis 

If you are concerned about using egg yolks, try pasteurized eggs.   

Prep time: 35 minutesTotal time: 155 minutesYield: 4 cups

INGREDIENTS:1/4 cup raw honey
2 egg yolks
pinch of kosher salt
1 1/4 cups heavy whipping cream, divided
6 ounces fresh raspberries
1/2 teaspoon agave nectar
1/2 teaspoon fresh lemon juice
1/8 teaspoon pure vanilla extract
pinch of cinnamon

DIRECTIONS:

Honey Mousse

Combine the honey, egg yolks and salt in a 2-quart double boiler over simmering water. Whisk the mixture continuously for 8 minutes.  After 5 minutes the mixture will begin to become creamy. Whisk vigorously for the final few minutes, until mousse thickens.  Set aside to cool for 5 minutes. 

Once mixture is slightly cooled, add 1 tablespoon heavy cream and whisk to blend.  Set aside to completely cool.  

In a medium bowl, using an electric hand mixer, add 7 tablespoons of heavy cream and beat the cream until thick, about 1 minute. Gently fold the honey mousse into the whipped cream until it is incorporated.  

Cover and refrigerate for at least 2 hours or overnight. 

Raspberry Coulis

In a blender or food processor, add raspberries and puree.  In a small bowl, press the raspberries through a fine mesh strainer.  Disregard seeds.  Add agave nectar and lemon juice, stir to blend. 

Cover and refrigerate for at least 2 hours or overnight.

Raspberry Cream

In a medium bowl, using an electric hand mixer, add ½ cup of heavy cream, beat the cream until thick, about 1 minute. Gently fold the 2 teaspoons of raspberry mixture into the whipped cream until it is incorporated. 

Cover and refrigerate for at least 2 hours or overnight.

Vanilla Whipped Cream

Prepare just before serving.  

In a medium bowl, using an electric hand mixer, add ¼ cup whipping cream, beat the cream until thick, about 1 minute. Add the vanilla and continue to beat until the cream is very thick.

ASSEMBLE:

Using four 8 ounce glasses or parfait cups, spoon equal amounts of the honey mouse into each glass. Repeat with raspberry cream and raspberry coulis.  Garnish with whipped cream, dust whipped cream with cinnamon and serve immediately.

NUTRTION FACTS:Serving Size: 1/4 of recipe.  Calories: 246; Total Fat: 16.4g; Saturated Fat: 9.5g; Trans Fat 0g; Cholesterol: 156mg; Sodium: 58mg; Carbohydrate: 24.6g; Dietary Fiber: 2.8g; Sugars: 20.0g; Protein: 2.7g Vitamin A: 14%.  Vitamin C: 20%.  Calcium: 5%. Iron: 3%.  Nutritional Grade D+