A delicate, honey flavoured mousse.
- 250gr heavy cream
- 4 egg yolks
- 60gr honey
- 4 sheets of gelatin
- 100gr heavy cream
Soak the gelatin in cold water for 5 minutes.
Combine the cream, egg yolks and sugar in a sauce pan. Heat while stirring until the mixture coats the back of a wooden spoon with a creamy layer that doesn’t flow down when pulling your finger through.
Turn off the heat. Stir in the squeezed out gelatin.
Push some clingfilm on top of the custard. This prevents a skin from forming. Leave to room temperature but not set.
Whip the remaining heavy cream to soft peaks. Fold into the cooled cream.