Take four yolks, rub with one glass of honey. Add honey gradually. All this is cooked on low heat until thick, with continuous stirring, then cool, mix with whipped in a thick foam with proteins and pour a sandwich mousse.
You can pour the mousse in a thin layer in a pan, allow it to freeze, then cut it into pieces and put them into pieces of cake.
Recipe 2
Honey custard on eggs.
Put 2 tablespoons of sugar in an enamel pan, as much honey, a tablespoon of starch, 3 eggs. After a 2-minute stirring, pour a glass of milk or cream, put on a fire and, stirring, heat almost to a boil, until the mass thickens and the first bubbles appear. Remove from the plate and put to cool. The yield of the cream is 360 g.
Recipe 3
Honey custard is loose.
Separate the proteins from the yolks (4 pcs.). Yolks grind with 2 tablespoons of sugar, add 2 tablespoons of honey and, stirring, bring to a boil.
Separately knock down the cooled proteins, quickly mix them with the previously prepared hot mixture. Cream warm, stirring for 2-3 more minutes. First it will be rare, and after cooling – a little thicker.
Recipe 4
Oily cream with condensed milk.
Preheat 50 g of butter to the consistency of thick sour cream and knock it down to a loose mass of white. Without stopping the knocking, pour 2 tablespoons of condensed milk in small portions and knock down for 10-15 minutes until a homogeneous mass is obtained, adding 2 more teaspoons of honey. The yield of cream is 140 g.
Цвет улья. Весенний осмотр пчел.
Confectionery products with honey