Frozen Honey Mousse with Tart Cherry Cookies

Name: Frozen Honey Mousse with Tart Cherry Cookies
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters sliced almonds; 0 teaspoons baking powder; 2 Tbsps chopped dried tart cherries; 1 pinch Pinch of coarse kosher salt; 79 milliliters egg whites (from about 3 large eggs); 79 milliliters (packed) golden brown sugar; 237 milliliters chilled heavy whipping cream; 2 Tbsps honey; 1 teaspoons finely grated orange peel; 59 milliliters sugar; 59 milliliters unbleached all purpose flour; 59 milliliters (1/2 stick) unsalted butter, melted

Frozen Honey Mousse with Tart Cherry Cookies might be just the dessert you are searching for. This recipe serves 8. Watching your figure? This vegetarian recipe has 285 calories, 4g of protein, and 20g of fat per serving. Head to the store and pick up golden brown sugar, butter, coarse kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 12 hours.

Instructions

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 andpinch 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.

Ingredients you will need

Egg Whites

Almonds

Cream

Honey

Sugar

Salt

Equipment you will use

Hand Mixer

Blender

Bowl

Transfer to container, cover, and freeze overnight.

Preheat oven to 350°. Line 2 large baking sheets with foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Mix first 7 ingredients in bowl. Stir butter and honey in another medium bowl.

Ingredients you will need

Butter

Honey

Equipment you will use

Bowl

Add flour mixture; stir to blend (dough will be thin).

Ingredients you will need

Dough

All Purpose Flour

Let stand at room temperature 20 minutes to thicken. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.

Spoon dough by rounded teaspoonfuls onto prepared sheets, spacing apart (about 6 cookies per sheet).

Ingredients you will need

Dough

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.

Ingredients you will need

Equipment you will use

Oven

Spatula