Recipe courtesy of Azure Restaurant

Honey Mousse with Pine Nut Brittle

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  • Level: Easy
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Honey Mousse:

6 egg yolks*

1 cup honey

1 cup heavy cream

Pine Nut Brittle:

1 cup sugar

1/4 cup water

1/4 cup pine nuts

Pomegranate syrup, store-bought


  1. HONEY MOUSSE: Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes). Whip cream. Fold cream and honey/egg mixture. Freeze for at least 40 minutes. PINE NUT BRITTLE: Mix sugar with a little water at a time, until it reaches the consistency of wet sand. In a non-stick pan, caramelize the mixture until amber. Pour onto aluminum foil and sprinkle with nuts. Let cool. Break up into medium size pieces. Assembly: In Champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle.

Cook’s Note

Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995