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Honey Mousse
- Serves
8 to 10
- Difficulty
Easy
Published 1998
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.
Ingredients
6 ½ to ¾ cup 1 cup
Method
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.
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