Ingredients

• 6 egg yolks*
• 1 cup honey
• 1 cup heavy cream
• 1 cup sugar
• 1/4 cup water
• 1/4 cup pine nuts
• Pomegranate syrup, store bought

Browse by ingredient

Instructions

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. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995;