Greek Honey Cream Recipe
Greek Honey Cream
Posted by liz at recipegoldmine
com May 19, 2001
Source: Bon Appetit magazine, February 1990
Yield: 8 servings
1/4 cup coarsely chopped walnuts
1/4 cup coarsely chopped almonds*
1/4 cup coarsely chopped cashews
1/4 cup coarsely chopped pistachios
1 cup honey
1 cup chilled whipping cream
*Note: Almonds should be blanched
Preheat oven to 325 degrees F
Place all nuts in baking pan
Bake until lightly toasted, stirring occasionally, about 15 minutes
Cool completely
Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes
Whip cream in another large bowl until stiff peaks form
Fold nuts into cream
Gently fold cream into honey, leaving a few steaks of cream
Cover and refrigerate until well chilled and slightly set, about 2 hours
(Can be prepared 1 day ahead
)
Place dollop of honey cream on each plate
Surround with fruit and serve
Servings: 8
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