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MIMOSA ICE CREAM CREPES WITH BUTTERED HONEY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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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
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.
Source: Chez Panisse Desserts - by Lindsey Remolif
Shere Random House - New York (ISBN: 0-394-53860-9)
Typed for you by Karen Mintzias
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