Yuzu Honey Mousse

Yuzu Honey Mousse

Yuzu honey mousse and yuzu honey flavored whipped cream with yuzu honey drizzled over it, and topped with a slice of clementine orange.

Serious yum. Nothing beats a mousse experiment that turns out right! …ok, I exaggerate.  There are other things better than mousse experiments, but that’s a different topic. :) I’m torn between this mousse and my kabocha mousse. It’s a shame that I didn’t think of measuring the ingredients for the kabocha mousse. (>_<) At least I learned from that mistake and wrote this one down! Next mousse experiment should be matcha green tea. I bet it’d be great with red bean paste.

5 egg yolks
1/4 c. granulated sugar
1 pkg unflavored gelatin
1 Tbsp. Midori or rum (optional)
1 c. heavy whipping cream (chilled)
3/4 c. yuzu honey

Yuzu Flavored Whipped Cream
2 Tbsp. yuzu honey
1/2 c. heavy whipping cream

1. Place 1 Tbsp. water in a microwavable container, sprinkle gelatin over it to soften.
2. Prepare a bowl of iced water for the mousse and set it aside.
3. Whisk the yolks and sugar in a small sauce pan over medium-low heat until custard turns into a pale yellow and mixture gently coats the whisk. Once done, remove from heat.
4. Pop the gelatin in the microwave for 10-15s to dissolve. Stir to make sure it has all dissolved and is a clear liquid.
5. Whisk the gelatin into the custard, and place over the ice water. Continue to whisk until the mixture is cooled.
6. Transfer custard into a mixing bowl, blend in yuzu honey and midori or rum (optional).
7. With a mixer, beat the heavy whipping cream until it is stiff. Gently fold the whipped cream into the yuzu honey custard.
8. Transfer mousse into small containers and refrigerate for an hour.

Yuzu Flavored Whipped Cream
1. Combine heavy whipping cream and yuzu honey in a mixing bowl.  Beat until stiff.
2. Add a dallop over the mousse.

Drizzle yuzu honey over the whipped cream for an extra kick of flavor. Garnish with fresh fruit and enjoy!

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