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
Historians have tracked the existance of recipes far back into history, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. However, mostly, these early records were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. During the time of the Roman Empire a roman called Apicius wrote a few documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the chefs of Roman times used a wide range of herbs, including some that we all recognise such as thyme, mint and dill. As our culinary historical trip moves on a few more years we find a couple of interesting recipe books published in the 14th Century - a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that is served today, but instead recipes for the types of food on the menues of the rich and wealthy people of that time. In the fifteenth century, people returning from the crusades brought back many foods and spices from middle-east cuisine, including coriander, parsley, and rosemary. These new herbs and spices created an outbreak in publications on food, some of which are kept safe in private collections. By the time we get to the twentieth century, cookery books are starting to become popular mostly due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Mimosa Ice Cream Crepes With Buttered Honey recipe.
