Honey Mousse

Adapted from Bon Appetit magazine by my friend Nancy. It can be made a day in advance of need and then taken from the freezer.

  • 6 egg yolks, room temperature
  • 1/3 cup dark honey
  • 1 cup chilled whipping cream
  • fresh fruit

Using electric mixer, beat yolks and honey until texture of meringue, about 10 minutes. Beat cream in another bowl until soft mounds form. Fold into honey mixture. Spoon into six cups and freeze three hours. Before serving, top with fresh berries, or canned peach or apricot slices, or orange marmalade. Serves six.

– Nancy G.

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