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Honey Cardamom Mousse with Mango Gelée and Pistachio Apricot Kernel Toasts

For the mango gelée:

  • 1 cup fresh mango puree
  • 2 tbsp fine granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 gelatin leaves

For the honey mousse:

  • 1 cup whipping cream
  • 4 cardamom pods, bruised
  • Zest of ½ orange, removed in wide strip, using a vegetable peeler
  • Zest of ½ lemon, removed in wide strip, using a vegetable peeler
  • 2 gelatin leaves
  • 4 large egg yolks
  • ¼ cup honey
  • ½ tsp pure vanilla extract
  • 1/8 tsp salt
  • ¼ cup sour cream, cold

For the pistachio apricot kernel cookies:

  • 1 cup all-purpose flour + ½ tsp for coating
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