Recipes

Frozen Honey Mousse with Tart Cherry Cookies

1 Mins read
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Introduction

Discover the delightful fusion of classic flavors with our Frozen Honey Mousse paired with Tart Cherry Cookies. This recipe marries the smooth, rich texture of honey mousse with a crunchy cookie base that complements it beautifully.

Tips for this Recipe

  • For best results, ensure your heavy whipping cream is chilled before use to achieve optimal mousse texture.
  • Gently fold the egg whites into the honey mixture to maintain its lightness.

Why You Will Love This Recipe

This recipe’s unique combination of sweet, tart flavors and textures will captivate your taste buds. The addition of almonds adds a nutty depth that elevates the overall dining experience.

Ingredients

  • 1 cup chilled heavy whipping cream
  • 1/4 cup honey
  • 1/3 cup egg whites (from about 3 large eggs)
  • 1/4 cup sugar
  • 1 cup coarsely chopped almonds, toasted, cooled (optional)
  • 1/3 cup (packed) golden brown sugar
  • 1/3 cup sliced almonds
  • 1/4 cup unbleached all purpose flour
  • 2 tablespoons chopped dried tart cherries
  • 1/2 teaspoon finely grated orange peel
  • 1/4 teaspoon baking powder
  • Pinch of coarse kosher salt
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 2 tablespoons honey

Adviced Equipments

  • Stand mixer with paddle attachment
  • Silicone spatula
  • High-quality digital scale
  • Piping bag (with various tips)
  • Measuring cups and spoons set
  • Food processor (optional)
  • Cooling rack
  • Airtight containers
  • Cookie cutters (if shaping cookies)

History of the Recipe

The concept behind Frozen Honey Mousse with Tart Cherry Cookies is rooted in classic desserts. The honey mousse has a storied past, often associated with royal banquets and aristocratic dining customs, symbolizing luxury and refinement. This recipe takes inspiration from those traditional elements, combining them with modern techniques to create an innovative dessert.

Fun Facts about this Recipe

Did you know that the combination of almonds in baked goods can be tracited back centuries? Almonds were considered a symbol of fertility and prosperity. Incorporating them into our Frozen Honey Mousse with Tart Cherry Cookies not only adds a delightful crunch but also connects us to historical culinary practices.

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Frozen Honey Mousse with Tart Cherry Cookies

Frozen Honey Mousse with Tart Cherry Cookies

amanda

Equipment

  • - Stand mixer with paddle attachment

  • - Silicone spatula

  • - High-quality digital scale

  • - Piping bag (with various tips)

  • - Measuring cups and spoons set

  • - Food processor (optional)

  • - Cooling rack

  • - Airtight containers

  • - Cookie cutters (if shaping cookies)

Ingredients

  • 1 cup chilled heavy whipping cream

  • 1/4 cup honey

  • 1/3 cup egg whites (from about 3 large eggs)

  • 1/4 cup sugar

  • 1 cup coarsely chopped almonds, toasted, cooled (optional)

  • 1/3 cup (packed) golden brown sugar

  • 1/3 cup sliced almonds

  • 1/4 cup unbleached all purpose flour

  • 2 tablespoons chopped dried tart cherries

  • 1/2 teaspoon finely grated orange peel

  • 1/4 teaspoon baking powder

  • Pinch of coarse kosher salt

  • 1/4 cup (1/2 stick) unsalted butter, melted

  • 2 tablespoons honey

Instructions

1

Instruction 1

Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves. Increase speed and beat until peaks form. Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy. With mixer running, gradually beat in sugar, then beat until peaks form. Fold egg white mixture into cream mixture in 2 additions. Fold in almonds, if desired. Transfer to container, cover, and freeze overnight.
2

Instruction 2

Preheat oven to 350°. Line 2 large baking sheets with foil. Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl. Add flour mixture; stir to blend (dough will be thin). Let stand at room temperature 20 minutes to thicken. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
3

Instruction 3

Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Cool cookies on sheet 5 minutes. Using thin metal spatula, transfer cookies to racks to cool. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
4

Instruction 4

Divide honey mousse among 8 shallow serving dishes. Garnish each serving with 1 cookie and serve, passing remaining cookies separately.
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