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Ingredients
Ingredients- Mousse:
-
125 g Jakobsens Heather Honey
- 0.5 l cream
- 4 pcs. past. egg yolks
- 125 g water
- 125 g lemon juice
- 5 bl. husblas
- Sauce:
-
200 g Jakobsens Light and Mild Honey
- 300 g sea buckthorn
- If necessary, a little water
- Jelly:
-
150 g Jakobsens Acacia Honey
- 1 dl water
- 4 bl. husblas
- Berries for decoration
- Herbs for garnish
- Chopped biscuits, chocolate etc. as crisp
Preparation
Preparation1. Beat the plums and Heather Honey until fluffy.
2. Soak the ice cream in cold water.
3. Heat the water and lemon juice in a pan and melt the husk.
4. Whip the cream lightly.
5. Mix the plums and lemon juice together and add this to the cream when it is below 30 degrees. Pour the mousse into moulds and refrigerate for at least 4-5 hours.
6. Boil the Light and Mild Honey and Sea Buckthorn and blend it. Strain the mixture and add a little water if necessary if the sauce is too thick. Season with extra honey if it is too sour.
7. Soak the husblas in cold water for 10 minutes. Boil the Acacia Honey with water and melt the husk. Let it cool a little and then pour the mixture on top of the solid honey mousse.
8. Arrange the dessert and serve.
Product in the recipe
Product in the recipe
PRODUCTS
Taste the natural
We have a wide range of products including honeys, syrups, porridges and toppings - all developed with natural flavours in mind. All our products are either organic or free from artificial flavours, colours, sweeteners and preservatives.
See our products here
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