6 crepes
1 mimosa blossoms
1/2 cup milk
1 1/2 cup whipping cream
1/2 cup sugar (less 1 tablespoon)
2 egg yolks
1/2 cup light flower honey
1/4 cup sweet butter
Directions
TO CRISP CREPES: Heat the oven to 375 F and put as many crepes as
will fit in a single layer on a rack - a cooling rack will do. They
must be spaced apart for air to circulate around them. Set the rack
over a cookie sheet, making sure air can circulate under the crepes,
and put them in the oven. Start checking them after about 2 minutes.
When they are crisp all around their edges but you can still fold
them in the center, take them out and let them cool, folded in half,
on another rack. Repeat until you have one for each serving, then put
them on plates and fill.
FOR ICE CREAM: Strip the mimosa blossoms from their stems and leaves.
You will need 1 cup of blossoms. Put them in a non-corroding saucepan
with the milk, cream, and sugar, and heat to 200 F, or just under
boiling. Let steep for about 30 minutes, keeping the temperature at
190 F to 200 F. Whisk the egg yolks slightly in a small bowl and pour
in some of the hot milk mixture, stirring constantly, until the
custard coats a spoon. Strain into a bowl, pressing flowers to
extract the flavor. Chill thoroughly. Freeze according to the
instructions with your ice cream maker.
Serve in crisped crepes. Sprinkle a few mimosa blossoms on the ice
cream and drizzle with buttered honey - honey warmed with sweet
butter - over and around the crepes.
Source: Chez Panisse Desserts - by Lindsey Remolif Shere Random House
~ New York (ISBN: 0-394-53860-9) Typed for you by Karen Mintzias
Servings: 6 servings
Mimosa Ice Cream Crepes With Buttered Honey Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Ice Cream
The History of Recipes
We can trace the history of `recipes` far back into distant history, certainly as far back into history as the early Egyptians, and possibly even further. However, in the main part, these early records were just simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Later on, we find a couple of recipe books dating from the 1300s - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that is served today, but rather recipes for the types of food prepared for the rich and wealthy people of those days. For the next few years, the powerful and wealthy competed to serve up the most exotic banquets, and consequentially cooks and their recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cookbooks are highly popular mostly due to better eduction, more free time and being a little richer. |
We hope you enjoy this Mimosa Ice Cream Crepes With Buttered Honey recipe.
