Frozen Honey Mousse – a delicious recipe with eggs, egg yolks, honey, heavy cream, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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 185u00b0 F.
2
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.
3
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.
4
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.
716
kcal
Calories
58
g
Fat
30
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 4 eggs, separated, 2 egg yolks, 1/2 cup honey, 2 cups heavy cream, and more.
Yes, Frozen Honey Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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