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Greek Honey Cream
Yield: 8 servings
1
1
1
1
1
1
/4 cup coarsely chopped walnuts
/4 cup coarsely chopped almonds
/4 cup coarsely chopped cashews
/4 cup coarsely chopped pistachios
cup honey
cup chilled whipping cream
Preheat oven to 325 degrees F.
Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool
completely.
Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in
another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a
few steaks of cream. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can be
prepared 1 day ahead.)
Place dollop of honey cream on each plate. Surround with fruit and serve.
Servings: 8
Greek Honey Cream
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