Ingredients
- 1 cup cream (Holy Cow)
- 250g ricotta
- ¼ cup mascarpone
- 3 Tablespoons wildflower honey (Blueskin Bay Honey)
- 1 ½ tablespoons gelatin powder
- ¼ cup cream
- 3 Heritage Wiggins Peaches (Willowbrook)
- 1 cup blueberries (Blue Willow Blueberries)
- Honeycomb (optional Blueskin Bay Honey)
Honey Mousse with Heritage Wiggins Peaches and Blueberries
Method
- Bloom gelatin in a little cold water
- Set aside
- In a bowl stir to combine ricotta, marscapone and honey
- In a separate bowl whip cup of the cream to soft peaks
- In a saucepan heat the ¼ cup of cream until hot but not boiling
- Add in the bloomed gelatin and remove from heat
- Stir until melted
- Add the cream/gelatin mix into the whipped cream and beat until well mixed in and forming stiff peaks
- Fold the cream into the ricotta mix being careful not to overmix
- Spoon into serving bowl or glasses and put into the fridge to set
- Once set, remove the stones from the peaches and cut into large chunks
- Top with the peaches and blueberries and if desired, a chunk of honeycomb
- Enjoy!
