Frozen Honey-Vanilla Mousse

This dessert makes for an elegant presentation, with the honey mousse centered atop a dark blackberry sauce. Garnished with mint, it is beautiful served on a plain white dish. The mousse is easy to make, but requires freezing, so enjoy it when you are preparing other dishes that take more time.

Mousse may be kept in freezer up to 2 weeks, covered tightly. Do not thaw before serving.
Sauce may be kept up to 5 days in refridgerator.

Ingredients

  • 1 cup whipping cream

  • 6 egg yolks

  • ½ cup honey

  • 1 teaspoon vanilla extract

  • 12 oz blackberries

  • ¼ cup powdered sugar

Directions

  • Whip cream in chilled bowl until stiff

  • In a mixing bowl, beat egg yolks until frothy. Add honey and vanilla and beat until light, thick, and pale, about 5-10 minutes

  • Folds in whipped cream. Pour into an 8-by-4 inch rectangular baking dish and freeze for at least six hours.

  • For sauce: Puree berries with powedered sugar in a food processor.

  • Strain puree into a bowl through a strainer, using one spatula to push sauce through and another to push sauce off underside of strainer

  • To serve, spoon a thin layer of blackberry sauce on the center of each dessert plate, and tip to cover completely with sauce. Slice mousse into one-inch thick slices and place in the center of each plate. Garnish with fresh mint sprigs and fresh blackberries