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Author Notes: Your new favorite frozen dessert isn't ice cream—it's mousse. And it isn't chocolate mousse—it's honey. We served ours with more honey and fresh blackberries, but it's also wonderful plain. Recipe excerpted with permission from Something Old, Something New by Tamar Adler, published by Scribner (April 2018). —Food52
Serves: 8 to 10
cups heavy cream
pinch kosher salt
- In a double boiler, off the heat, beat all 6 egg yolks briefly. Move to a burner over medium heat and whisk in the honey. Once integrated, switch to a spatula and stir for 10 minutes, or until the mixture reaches 185° F.
- Remove from the heat and set the pan in a bowl of ice, stirring the honey-yolk mixture until it cools. Remove from the ice bath and set aside.
- In a cold bowl, whip the cream to soft peaks. In a separate bowl, whisk the egg whites with a pinch of salt until they are just past soft peaks. Gradually fold half the honey mixture into the whites, then fold the remainder carefully into the whipped cream. In a large bowl, gently fold the two together.
- Gently smooth the mousse into a serving container or 8 to 10 glasses to about three-quarters full. Cover with plastic wrap and freeze overnight or until firm.
- This recipe is a Community Pick!