Diana's Desserts - www.dianasdesserts.com

Sweet Honey Dessert

Servings: 15
500g (16 ounces) honey
300g (15 egg yolks) egg yolks
Zest of 1 orange
Juice from 1 orange
1.2 litre (5 cups, before whipping) whipped cream
Sugar, for adding to whipped cream (optional)
8 sheets unflavored gelatine leaves OR 2 envelopes unflavored gelatine

For Garnish: (optional)
Whipped Cream
Grated orange zest
Orangle slices

Soak the gelatine in cold water (if using gelatine sheets, drain after soaking). Melt the gelatine* (See Notes Below).

In a large saucepan on low heat, warm the honey.

Whisk the egg yolks and pour into the heated honey. Beat until mixture has cooled and has become some what firm. Mix in the melted gelatine, the orange juice and the orange zest.

Whip the cream (adding sugar to whipped cream is optional), and fold whipped cream into the honey mixture. Pour mixture into glass dessert bowls, and chill in refrigerator for a few hours to set.

Sprinkle orange zest over each individual dessert, and garnish with whipped cream and orange slices.

Tips on Using Gelatin:

When heating up the gelatine to melt, be sure the water in not warmer than 85 degrees C (185 degrees F). If warmer, the gelatine is of no use anymore).

Powdered Gelatine:

1. The best way to dissolve powdered gelatine is to sprinkle it into a cup or small basin containing 2-3 tablespoons of liquid - this can be water or it can be taken from whatever liquid is used in the recipe, such as milk, fruit juice, etc. Stir, and when the gelatine has soaked up the liquid, place the bowl in a pan of barely simmering water.

2. Leave until the gelatine has dissolved completely and turned transparent. To test this, dip a teaspoon in, turn it over and you'll soon see if there are any undissolved granules. It's important not to let the liquid boil, so keep the heat under the pan gentle. Before you use it, pass the gelatine through a strainer to extract any bits of skin that may have formed.

Leaf Gelatine:

1. Leaf gelatine comes, as you would expect, in small transparent leaves. Soak first in cold water for at least 4 minutes (longer wouldn't hurt). Then squeeze out the excess water and place the leaves in a saucepan.

2. Over a very gentle heat, allow the gelatine to melt slowly, stirring once or twice. Once it has melted - after about 30 seconds - remove the pan from the heat and add the cold ingredients to the gelatine. If you are adding soaked leaf or powdered gelatine to hot ingredients, you can skip the melting process, as the gelatine will melt adequately on its own.

Submitted By: LONGRYDER
Date: January 29, 2003