Cream filled honey torte - Recipe - Honey and Maple syrup producer - Labonté Honey
Honey mousse filling:Heat milk and honey.In a bowl, whip together egg yolks.Pour into scalding milk and honey mixture.Cook at 190oF.Remove from heat and add gel
Ingredients
- 500ml Milk
- 150g Labonté Pur & Naturel Honey
- 140g Egg yolk
- 25g Gelatin
- 500g Whipped Cream
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