Recipe By : Chez Panisse Desserts by Lindsey Remolif Shere
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Crepes
Mimosa blossoms
1/2 c Milk
1 1/2 c Whipping cream
1/2 c Sugar -- -1 tb
2 Egg yolks
1/2 c Light flower honey
1/4 c Sweet butter
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 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.
