Toasted Almond Mousse
|Honey||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs), warmed|
|Heavy cream||2 Cup (32 tbs), whipped|
In a small, heavy skillet, heat honey.
Add almonds and cook until mixture is golden brown, about 5 minutes.
Spread mixture on plastic wrap, and allow to cool to room temperature.
Chop into small pieces either by hand or in blender.
In the top of a double boiler, beat eggs lightly, then gradually add honey, a teaspoon at a time.
Set over hot water and cook until thick, stirring with whisk or wooden spoon.
Remove from heat and cool.
Stir in chopped almond mixture, then fold in whipped cream.
Spoon into individual souffle cups or parfait glasses, and freeze for at least 4 hours.
When ready to serve, allow to soften at room temperature for 5 or 10 minutes.
Serving size: Complete recipe
Calories 2709 Calories from Fat 1963
% Daily Value*
Total Fat 224 g344.9%
Saturated Fat 118.8 g593.8%
Trans Fat 0 g
Cholesterol 1503.6 mg501.2%
Sodium 468.9 mg19.5%
Total Carbohydrates 150 g50.1%
Dietary Fiber 6.9 g27.6%
Sugars 127.4 g
Protein 47 g93.8%
Vitamin A 160.6% Vitamin C 6.1%
Calcium 57% Iron 35.8%
*Based on a 2000 Calorie diet