Preparation of honey mousse

Preparation of honey mousse

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.


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Preparation of honey mousse