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Baking and Desserts

Honey & Hazelnut Mousse

Ingredients serves 4
Suggested Honey:ITALIAN CHESTNUT

• 75g (3oz) hazelnuts
• 75g (3oz) Rowse set honey
• 3 apricots, sliced
• 75g (3oz) blueberries
• 10ml (2 tsp) powdered gelatine
• 2 eggs, separated
• 15ml (1 tbsp) caster sugar
• 200ml (7fl oz) whipping cream

Method

1

Place the hazelnuts and 50g (2oz) honey in a saucepan over a low heat until the honey has melted. Cook until the honey turns to a caramel colour. Tip on to a greased baking sheet and leave to cool. Break up and process in a food processor until coarsely ground. Reserve 30ml (2 tbsp) for decoration.

2

Divide the apricots and blueberries between four 300ml (½ pint) glasses. In a small pan, sprinkle the gelatine over 60ml (4 tbsp) water; stand for 5 minutes, then heat gently to dissolve.

3

Whip the cream to soft peaks. Whisk the egg whites until stiff. Whisk the egg yolks, remaining honey and sugar together until pale and creamy. Mix in the gelatine and fold in the cream, ground hazelnuts and finally the egg whites. Divide between the glasses and chill until set. Sprinkle with reserved hazelnuts and serve.