Mimosa ice cream crepes with buttered honey

 
                MIMOSA ICE CREAM CREPES WITH BUTTERED HONEY
 
 Recipe By     : 
 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 (less 1 tablespoon)
    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 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
  
 
 
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