Name: Frozen Honey Mousse with Tart Cherry Cookies
Cook time: 35 minutes
Total time: 12 hours (includes freezing time)
Yield: Makes 8 servings
Ingredients: 1 cup chilled heavy whipping cream; 1/4 cup honey; 1/3 cup egg whites (from about 3 large eggs); 1/4 cup sugar; 1 cup coarsely chopped almonds, toasted, cooled (optional); 1/3 cup (packed) golden brown sugar; 1/3 cup sliced almonds; 1/4 cup unbleached all purpose flour; 2 tablespoons chopped dried tart cherries; 1/2 teaspoon finely grated orange peel; 1/4 teaspoon baking powder; Pinch of coarse kosher salt; 1/4 cup (1/2 stick) unsalted butter, melted; 2 tablespoons honey

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Frozen Honey Mousse with Tart Cherry CookiesMitchell Feinberg

Recipe information

Total Time
12 hours (includes freezing time)
Yield
Makes 8 servings

Ingredients

Honey mousse:

1 cup chilled heavy whipping cream

1/4 cup honey

1/3 cup egg whites (from about 3 large eggs)

1/4 cup sugar

1 cup coarsely chopped almonds, toasted, cooled (optional)

Cookies:

1/3 cup (packed) golden brown sugar

1/3 cup sliced almonds

1/4 cup unbleached all purpose flour

2 tablespoons chopped dried tart cherries

1/2 teaspoon finely grated orange peel

1/4 teaspoon baking powder

Pinch of coarse kosher salt

1/4 cup (1/2 stick) unsalted butter, melted

2 tablespoons honey

Preparation

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.

TagsFrozen Dessert Dessert Cookie Almond Nut Dried Cherry Dried Fruit Fruit Make Ahead Electric Mixer Bon Appétit

Recipe information

Ingredients

Honey mousse:

Cookies:

Preparation

For honey mousse:

Step 1

For cookies:

Step 2

Step 3

Step 4

Recipe notes