Side Pannel
Mimosa Ice Cream Crepes with Buttered Honey
Mimosa Ice Cream Crepes with Buttered Honey
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 6 Crepes
- Mimosa blossoms
- 1/2 c Milk
- 1 1/2 c Whipping cream
- 1/2 c Sugar (less 1 tablespoon)
- 2 Egg yolks
- 1/2 c Light flower honey
- 1/4 c Sweet butter
Directions
TO CRISP CREPES: Heat the oven to 375 F and put as many crepes as will fit
in a single layer on a rack - a cooling rack will do. They must be spaced
apart for air to circulate around them. Set the rack over a cookie sheet,
making sure air can circulate under the crepes, and put them in the oven.
Start checking them after about 2 minutes. When they are crisp all around
their edges but you can still fold them in the center, take them out and
let them cool, folded in half, on another rack. Repeat until you have one
for each serving, then put them on plates and fill.
FOR ICE CREAM: Strip the mimosa blossoms from their stems and leaves. You
will need 1 cup of blossoms. Put them in a non-corroding saucepan with the
milk, cream, and sugar, and heat to 200 F, or just under boiling. Let steep
for about 30 minutes, keeping the temperature at 190 F to 200 F. Whisk the
egg yolks slightly in a small bowl and pour in some of the hot milk
mixture, stirring constantly, until the custard coats a spoon. Strain into
a bowl, pressing flowers to extract the flavor. Chill thoroughly. Freeze
according to the instructions with your ice cream maker.
Serve in crisped crepes. Sprinkle a few mimosa blossoms on the ice cream
and drizzle with buttered honey - honey warmed with sweet butter - over and
around the crepes.
in a single layer on a rack - a cooling rack will do. They must be spaced
apart for air to circulate around them. Set the rack over a cookie sheet,
making sure air can circulate under the crepes, and put them in the oven.
Start checking them after about 2 minutes. When they are crisp all around
their edges but you can still fold them in the center, take them out and
let them cool, folded in half, on another rack. Repeat until you have one
for each serving, then put them on plates and fill.
FOR ICE CREAM: Strip the mimosa blossoms from their stems and leaves. You
will need 1 cup of blossoms. Put them in a non-corroding saucepan with the
milk, cream, and sugar, and heat to 200 F, or just under boiling. Let steep
for about 30 minutes, keeping the temperature at 190 F to 200 F. Whisk the
egg yolks slightly in a small bowl and pour in some of the hot milk
mixture, stirring constantly, until the custard coats a spoon. Strain into
a bowl, pressing flowers to extract the flavor. Chill thoroughly. Freeze
according to the instructions with your ice cream maker.
Serve in crisped crepes. Sprinkle a few mimosa blossoms on the ice cream
and drizzle with buttered honey - honey warmed with sweet butter - over and
around the crepes.
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