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Active Time
35 minutes
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Total Time
12 hours (includes freezing time)
Ingredients
Makes 8 servings
Honey mousse:
Cookies:
For honey mousse:
Step 1
Using electric mixer, beat cream and honey in large bowl on low speed until honey dissolves. Increase speed and beat until peaks form. Using electric mixer with clean dry beaters, beat egg whites and pinch of salt in medium bowl until foamy. With mixer running, gradually beat in sugar, then beat until peaks form. Fold egg white mixture into cream mixture in 2 additions. Fold in almonds, if desired. Transfer to container, cover, and freeze overnight.
For cookies:
Step 2
Preheat oven to 350°. Line 2 large baking sheets with foil. Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl. Add flour mixture; stir to blend (dough will be thin). Let stand at room temperature 20 minutes to thicken. DO AHEAD:Can be made 4 hours ahead. Cover; let stand at room temperature.
Step 3
Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet). Bake until deep golden, lacy, and bubbling, 9 to 10 minutes. Cool cookies on sheet 5 minutes. Using thin metal spatula, transfer cookies to racks to cool. DO AHEAD:Can be made 3 days ahead. Store airtight at room temperature.
Step 4
Divide honey mousse among 8 shallow serving dishes. Garnish each serving with 1 cookie and serve, passing remaining cookies separately.
How would you rate Frozen Honey Mousse with Tart Cherry Cookies?
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Reviews (4)
Back to TopThe mousse is great - you get a really wonderful honey flavor, which surprised me given how little honey is in it. The cookies need a little work: they were very greasy, and they spread into one gigantic "brittle blob" on my cookie sheet. I broke the brittle into pieces and that worked out fine. The salt and crunch is fantastic with the mousse but I'm going to tweak the recipe a bit to get less buttery mess.
jlubbers
Grand Haven, MI
6/6/2011
Oh my. This was a little bit of work but worth it. The mousse is airy and delicious, although a little too sweet for my taste. The cookies are crispy and sweet. The only changes I would make would be to pulse the dry cookie ingredients a couple times in the food processor for a finer chop, that way they'll look more like the picture, and I would double the cookie recipe because your family will nibble them away before the mousse is frozen!
docstwo
Fayetteville, GA
5/22/2011
Both recipes sound really good and I will try them, but I think the photograph is terrible. You really have to look close to figure out what it is. Many food stylists, food photographers and editors get carried away with the art of the photo and forget that readers want to see what the recipe should really look like.
theyumyumlady
Vermont
4/14/2011
我不知道饼干,但冰冻的honey mousse is fantastic. Served it with almond cake and sliced nectarines for desert at my Dad's birthday dinner. About to make again with nonfat Greek yogurt instead of cream and pistachios instead of almonds.
amyroberts
Phoenix, AZ
4/3/2011
