Honey mousse with nut brittle and apricot coulis

Indulge in Honey Mousse: Nut Brittle & Apricot Coulis.

For 4 people

Prepare: approx. 20 minutes
Refrigerate: approx. 50 minutes
Soak: approx. 20 minutes

Ingredients:

Mousse:

80 g liquid honey, eg blossom honey
2 tbsp Marsala
3 egg yolks
3 sheets of gelatine, soaked in cold water for 5 minutes, drained
2.5 dl full cream, whipped until stiff

Brittle:

4 tbsp raw sugar
1 tbsp water
70 g mixed nuts and seeds, eg hazelnuts, pine nuts, almonds
A little cinnamon

Apricot coulis:

1 tbsp butter
2 tbsp raw sugar
100 g dried apricots, diced, soaked for 20 minutes in approx. 1.5 dl water
Blossom Magic from Alta Terra

Preparation:

Mousse:
Mix honey with Marsala and egg yolk in a warm water bath until fluffy. Dissolve the gelatine in 3 tablespoons of hot water, add, stir. Remove from the water bath and continue stirring until the mixture has cooled. Carefully fold in the whipped cream and beaten egg white. Cover and refrigerate for 40-50 minutes.

Brittle:
Boil raw sugar and water, simmer to a light brown caramel. Add the nuts, seeds and cinnamon, mix, allow to cool on baking paper. Break into pieces or chop.

Apricot coulis:
Put the butter and sugar in a pan, heat up, add the diced apricots, bring to the boil briefly, puree and strain through a sieve, allow to cool. Serve with mousse and brittle, arrange with flowers.

Honey mousse with nut brittle and apricot coulis

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