Pistachio Wafers with Lemon Honey Mousse

Line rimless baking sheet with parchment paper or grease. Cut second sheet same size as baking sheet. Set aside.

In food processor, chop pistachios with sugar until crumbly. Remove 2 tbsp (25 mL) and set aside for garnish.

Lay 1 sheet phyllo on prepared pan; cover remaining phyllo with damp towel. Brush phyllo with butter; sprinkle with generous 2 tbsp (25 mL) of the remaining pistachio mixture. Top with sheet of phyllo; brush with butter. Repeat layers with remaining pistachios, phyllo and butter.

Cut phyllo stack in half lengthwise; cut each half crosswise into 8 rectangles. Cover with parchment paper; set second baking sheet on top. Bake in centre of 375°F (190°C) oven for 10 minutes.

Remove top baking sheet and paper; bake until golden, about 5 minutes. Let cool on rack. (Make-ahead: Store wafers in layers separated by waxed paper in airtight container for up to 1 week.)

Lemon Honey Mousse: In heatproof bowl, whisk egg yolks, eggs, lemon juice and honey. Place over saucepan of simmering water over low heat; cook, stirring constantly, until mixture can mound on spoon, about 10 minutes. Strain into large bowl. Add butter and lemon rind; stir until butter melts. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

In bowl, whip cream; fold one-third into lemon mixture. Fold in remaining cream. Place 1 wafer on each of 8 plates; spoon 1/4 cup (50 mL) mousse over top of each. Top with second wafer then scant 1/4 cup (50 mL) mousse. Sprinkle with reserved pistachio mixture.

Source : Canadian Living Magazine: July 2007