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Honey Poppy Mousse With Strawberries

Deel op Facebook Print Recipe

Ingredients

Ingredients for 6–8 Servings

  • 1 Egg
  • 1 Egg yolk
  • 4 Sheets gelatin
  • 4 tsp 2 cl Grand Marnier
  • 5 oz 150 g White couverture chocolate
  • ¼ cup 90 g Honey
  • 3.5 oz 100 g White or gray poppy seeds
  • 1½ cups 350 ml Whipped cream
  • 10.5 oz 300 g Dark couverture chocolate
  • 14 oz 400 g Strawberries, fresh
  • Strawberry purée
  • Confectioner’s sugar and chopped mint to garnish

Instructions

  • Beat the egg and egg yolk in a bain-marie until creamy.
  • Add honey and beat more.
  • Add cold water to the gelatin, remove excess, and dissolve in warmed Grand Marnier.
  • Stir into the egg mixture.
  • Melt the white chocolate in a bain-marie, stir in, and let cool.
  • Carefully fold in the poppy and whipped cream and chill for 2–3 hours.
  • In the meantime, melt the dark chocolate in a bain-marie.
  • Fill a parchment paper cone, pipe a lattice onto parchment paper, and freeze.
  • Make gnocchi from the finished honey poppy mousse, place on dishes, and serve with fresh strawberries and some strawberry purée.
  • Break pieces off the chocolate lattice and place decoratively on the mousse.
  • Dust with confectioner’s sugar and sprinkle with chopped mint before servings.

Notes & Wine Advice

Instead of making a chocolate lattice, it is even easier to spread chocolate thinly on the paper.
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Course; Dessert / Fruit
Cuisine; Austria / European