Well, during my two weeks off of school, I got hooked into the blogging world. And when I saw the latest edition of SHF announced, I knew I had to get on the bandwagon. I mean, its honey!! How could a person resist. I obsessed over it for a few days, rolling ideas around in my head, trying a few things out etc. the final result:
Ginger~Honey Mangoes with Honey Mousse and Ginger~Honey tuille. Is that enough honey for you??
The honey mousse was lifted from an epicurious recipe, the tuilles were a two day trial and error project that required some assistance from my favourite forum,and the mangoes were a last minute addition, chosen for their appealing colour. I marinated them for about 12 hours in a a mixture of honey and ginger. Here are the recipes:
Honey Mousse lifted directly from the epicurious recipe.
Ginger Honey Tuilles
1/2 cup unsalted butter, softened
1/3 cup honey
1 cups flour
1 cup confectioners sugar
2 egg whites
2 teaspoons ground ginger
Cream the room temp butter, blend in the honey and add the flour, ginger and sugar. Beat until smooth and chill.
Make a template of your desired shape. Spread the tuile batter thinly into this shape and repeat as many times as you can. Bake on a silpat mat at 300' until lightly golden, 8-10 minutes. Remove from oven and wrap around a rolling pin or other round shape so that the ends overlap slightly and seal. When cool they will be set hard. Remove from form and set aside.