A couple of months ago Casey was tasked with making some items that were honey based for one of the Olympia Beekeepers Assocation meetings. She really out did herself creating her take on a honey mousse.
We will have to make it again as we did not take any photos, and all were devoured by the membership Fairly quickly.
This Honey Mousse is an easy to make dessert. Utilizing our own honey, Casey made a very large batch which we served at an Olympia Beekeepers Association meeting. It was a hit!
- 2 Medium Eggs
- 2 Egg Yolks
- 4 tbsp Honey (Preferrably Creamed Honey)
- 2 teaspoons Vanilla Sugar Casey makes her own!
- 1 pinch Salt
- 200 mills Heavy Cream Chilled
- 1 packet Gelatine
In a stand mixer bowl, add the eggs, egg yolks, honey, vanilla sugar and salt and beat for 10 minutes on high
Set aside 3 tablespoons of the heavy cream.
Using a hand mixer, beat the rest of the heavy cream until soft peaks form and set aside.
In a small saucepan, use the 3 tablespoons of heavy cream you set aside, adding the gelatine and cook, stirring consistently, until the gelatine has completely dissolved and the mixture thickens.
With the stand mixer still running, add the gelatin mixture to the egg-mixture. Fold in the whipped cream.
Pour the mixture in to the cups and let is set overnight in the refridgerator.