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Rachel Swiger-Imhoff
Honey mousse with rosemary and dates
A tasty recipe. The dessert contains the following ingredients: rosemary, liquid honey, white gelatin, dried dates, whipped cream and cinnamon biscuits (pack of a 150 g).
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Ingredients
Directions
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Rosemary needles from twigs rises and finely chop. Heat approx. 10 minutes in a pan with rosemary over low heat. Meanwhile, gelatin soaked in cold water for about 5 minutes. Date the seeds and cut them into strips. Take honey from fire. Dilute gelatine well and roast in hot honey while stirring. Whipped cream stiffly. Create honey in parts. Mix in ice creams or containers, sprinkle date strips over it. Allow to set in refrigerator in approx. 1 hour.
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Remove the honey mousse from the refrigerator approx. 5 minutes before serving. Garnish with cinnamon biscuits.
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Nutrition
370Calories
Sodium41% DV995mg
Fat35% DV23g
Protein16% DV8g
Carbs11% DV34g
Fiber20% DV5g
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