Whipped Honey-Olive Oil Mousse with Pistachio Kataifi Crunch and Candied Lemon

Ingredients

• 1 cup heavy cream, very cold
• 1/4 cup Greek wildflower honey
• 1/4 cup good quality extra virgin olive oil (fruity, not bitter)
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon unflavored gelatin powder
• 2 tablespoons cold water (for gelatin)
• 1/2 cup finely chopped pistachios
• 4 oz kataifi dough, thawed
• 3 tablespoons unsalted butter, melted
• 1 large lemon, peeled into wide strips (avoiding white pith)
• 1/4 cup granulated sugar
• 1/4 cup water

Instructions

1. First, prepare the candied lemon zest: In a small saucepan, combine the 1/4 cup granulated sugar and 1/4 cup water. Bring to a simmer, stirring until sugar dissolves. Add the lemon strips and simmer gently for 10–15 minutes until translucent. Remove lemon strips and let cool on parchment paper; they will crisp up.
2. Next, make the kataifi crunch: Preheat oven to 350°F (175°C). Gently separate the kataifi dough strands and spread them onto a baking sheet. Drizzle with melted butter and toss to coat. Bake for 10–15 minutes, or until golden brown and crispy, tossing halfway through. Let cool completely, then gently crush and mix with the finely chopped pistachios.
3. Prepare the gelatin: In a small bowl, sprinkle the gelatin powder over the 2 tablespoons of cold water. Let it bloom for 5 minutes. Then, gently heat it in a microwave for 10–15 seconds (or over a double boiler) until fully dissolved and clear; do not boil.
4. Whip the mousse base: In a large bowl, using an electric mixer, whip the cold heavy cream until soft peaks form. Gently fold in the Greek wildflower honey, extra virgin olive oil, lemon zest, and fresh lemon juice until just combined.
5. Combine and chill: Slowly drizzle the dissolved gelatin into the cream mixture w