Try this Honey Mousse with Pine Nut Brittle recipe, or contribute your own.
Suggest a better descriptionFor the 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. For the 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 a champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle. This recipe yields ?? servings. Recipe Source: TASTE with David Rosengarten Recipe courtesy of Azure From the TV FOOD NETWORK - (Show # TS-1G20 broadcast 04-08-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1998 Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995 Recipe by: David Rosengarten
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Serving Size: 1 Serving (1768g) | ||
Recipe Makes: 1 | ||
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Calories: 6062 | ||
Calories from Fat: 2553 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 283.7g | 378 % | |
Saturated Fat 107g | 535 % | |
Monounsaturated Fat 114.8g | ||
Polyunsanturated Fat 47.4g | ||
Cholesterol 10232.5mg | 3148 % | |
Sodium 445.2mg | 15 % | |
Potassium 1280.6mg | 34 % | |
Total Carbohydrate 776.6g | 228 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 775g | ||
Protein 137g | 196 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6062
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