Comments on: Recipe: Honey Mousse http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/ Focused on food. Fri, 10 Oct 2008 21:55:24 +0000 http://wordpress.org/?v=2.6 By: Harlan http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-2306 Harlan Sun, 29 Jul 2007 12:18:25 +0000 http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-2306 OK! I made a half-recipe of this (which easily serves 6-8!) yesterday, and it was very good! I used pastured eggs, good honey ("green olive"?), vanilla extract, and sheet gelatin. For the gelatin, I used half a sheet, soaked in cold water for 5 minutes, squeezed out, then stirred directly into the sabayon. And I made <a href="http://www.wikihow.com/Make-Candied-Almonds" rel="nofollow">candied almonds</a> and arranged several on top of each portion. A really great addition to the recipe, I think! Thanks for writing this up! OK! I made a half-recipe of this (which easily serves 6-8!) yesterday, and it was very good! I used pastured eggs, good honey (”green olive”?), vanilla extract, and sheet gelatin. For the gelatin, I used half a sheet, soaked in cold water for 5 minutes, squeezed out, then stirred directly into the sabayon.

And I made candied almonds and arranged several on top of each portion. A really great addition to the recipe, I think!

Thanks for writing this up!

]]> By: Harlan http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-2281 Harlan Fri, 27 Jul 2007 23:47:38 +0000 http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-2281 Gelatin's relatively inexpensive. It might make sense just to make a larger amount, which is easier, then to measure out 2T of the solution into the sabayon. I'm going to try this recipe this weekend, and will report back on my success...! Gelatin’s relatively inexpensive. It might make sense just to make a larger amount, which is easier, then to measure out 2T of the solution into the sabayon.

I’m going to try this recipe this weekend, and will report back on my success…!

]]> By: dana http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-1813 dana Mon, 18 Jun 2007 00:19:14 +0000 http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-1813 Gayle- That is a common problem. The gelatin melts at a very low temperature, and I have scorched a few batches in my day. The trick is to use very low heat, and don't leave it's side until it is melted. I'm glad this recipe was a success for you! Gayle- That is a common problem. The gelatin melts at a very low temperature, and I have scorched a few batches in my day. The trick is to use very low heat, and don’t leave it’s side until it is melted. I’m glad this recipe was a success for you!

]]> By: Gayle Thayer http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-1745 Gayle Thayer Tue, 12 Jun 2007 03:48:40 +0000 http://www.tastingmenu.com/2007/04/09/recipe-honey-mousse/#comment-1745 I loved this recipe and made it for the first time for my dinner club. Everyone enjoyed it. One difficulty for me, however was heating the gelatin/water mixture without scorching it. I loved this recipe and made it for the first time for my dinner club. Everyone enjoyed it. One difficulty for me, however was heating the gelatin/water mixture without scorching it.

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