Christmas Honey Mousse with Fruit Sauce

Ingredients

• 150 g forest honey
• 3 sheets of white gelatin
• 1 Vanilla bean
• 250 ml milk
• 2 egg yolks
• 250 g whipping cream
• 1 sheet puff pastry (frozen)
• powdered sugar
• 150 g mixed berries (fresh or frozen)
• mint

Instructions

1. 1.

   Soak the gelatin in cold water. Split the vanilla bean lengthwise, scrape out the seeds. Bring the bean and seeds to a boil with the milk. Whisk the egg yolks with honey in a metal bowl until pale and frothy. While whisking, pour the hot milk without the bean into the mixture in a thin stream. Beat the mixture over a double boiler until foamy. Squeeze out excess water from the gelatin, fold it into the warm cream, then chill until it starts to set. Fold the stiffly whipped cream into the custard and refrigerate for at least 3 hours.

2. 2.

   Thaw the puff pastry and roll it lightly on a floured surface. Cut or stamp Christmas tree shapes, place them on parchment-lined baking sheet. Bake in a preheated oven at 220 °C on the middle rack for about 10 minutes until golden yellow. Remove and dust with powdered sugar while still warm.

3. 3.

   Thaw the berries (wash fresh ones, peel and deseed if needed), set aside a few beautiful ones. Pass the remaining berries through a sieve and mix with about 1 tablespoon of powdered sugar. For serving, spoon a small amount of berry puree onto dessert plates. Use a spoon dipped in hot water to scoop out portions from the mousse, place them on top of the berry sauce, and garnish with the reserved berries, puff pastry trees, and mint leaves.