Honey Mousse

Preparation info
  • Serves

    8 to 10

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

If you like honey, you will love this truly voluptuous dessert. It is a perfect foil for fresh fruit or a warm fruit compote and is especially nice with raspberries, or figs and raspberries. I do not stabilize this mousse with gelatin because this mixture gives a nicer texture. The freezing helps to maintain the fluffiness.


  • 6 large egg yolks
  • ½ to ¾ cup dark honey
  • 1 cup heavy cream</


Beat the egg yolks and honey in a mixer bowl until very thick and very pale, about 10 minutes. Beat the cream to soft peaks and fold into the honey mixture. Pour into 8 to 10 custard cups (depending on size), cover, and freeze 2 to 3 hours or up to 3 days. Let warm at room temperature 15 to 20 minutes before serving to soften the texture.