White Chocolate and Honeycomb Mousse with Dried Fruit and Nuts

Name: White Chocolate and Honeycomb Mousse with Dried Fruit and Nuts
Yield: Makes 10 portions
Ingredients: 20 Slices semi-dried apricot; 20 Slices semi-dried fig; 30 Slices semi-Dried quince; 30 Slices semi-Dried peach; 100ml Crème Anglaise; 10 Almonds, skinned and split in half; 10 Macadamia nuts, split in half; 10 Hazelnuts, skinned; Frangelico to taste; 165g White chocolate, chopped into small pieces; 1 Leaf gelatine; 100g Honeycomb; 40 Pistachio nuts, blanched and peeled; 20g Icing sugar, sieved; 35g Free-range egg whites; 25ml Sugar syrup; 250ml Cream

Preparation info

Makes
10
portions

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

100g Honeycomb
40 Pistachio nuts, blanched and peeled
165g

Dessert
Gluten-free
Vegetarian

Method

Cover one end of 10 ring moulds, 7cm wide by 3cm deep, with cling-film and set out on a tray. Break up the honeycomb into 10