Honey mousse
Ingredients
500 ml milk
150 g honey
4 egg yolks
25 g gelatine
500 g whipped cream
Method
Heat the milk with the honey. Beat the yolks well with the mixer and scald them by pouring in the milk–honey mixture a little at a time with a ladle. Dissolve the gelatine in a little boiling water. Take the vessel off the heat, add the gelatine, and stir very well. Strain through a fine sieve and put in the refrigerator for about one hour. Carefully, fold in the whipped cream. Distribute into glasses or bowls and leave in the refrigerator for about 5 hours, before serving.