County Wexford is famous for its excellent honey, and the unique flavour of this honey is really delicious in this simple Irish Honey Mousse recipe. If you cannot get Wexford honey then use a thick set honey of good quality.
Wexford Honey Mousse Recipe
makes 4 portions
- 3 tbsp of honey (Wexford if available)
- 4 eggs – yolks and whites separated
- 400ml double (heavy) cream
Separate the yolks and the whites of the eggs.
In a mixing bowl, placed over a gently steaming saucepan of water on a low heat, pour or spoon in the honey. Stir it until the honey melts and loosens. Add in the egg yolks and constantly stir them into the honey on a very low heat over the steam. Then stir in half (200ml) of the cream. Stir until the honey, cream and yolk mixture thickens (like custard). Tip: do not do this over a high heat, or stop stirring, the yolks will clump and ruin the smooth texture needed.
Remove from the stove and let the honey, cream and egg yolk mixture cool – to speed up the cooling process place the hot bowl into the sink or a bowl with a few inches of cold water in it and stir – don’t let any water get into the honey mixture.
Only once the honey and egg yolk mixture is cool – whisk the egg whites until stiff and separately whip the remaining cream until stiff. Fold them both gently into the cooled mixture, keeping the mousse light. Spoon the Honey Mousse into either individual dishes or glasses or one dish and chill for several hours before serving. Serve.
Serving recommendations: as the Wexford Honey Mousse is golden coloured, like Champagne, they look very good when spooned into old fashioned Champagne goblets. We also recommend making up a small amount of Yellowman (an Irish honeycombed toffee). Break it up and sprinkle it over the mousse when it is ready. To make small quantities of Yellowman just add two tablespoons of golden syrup and two tablespoons of caster sugar into a small non-stick saucepan – melt them together and then bring them up to a boil until the liquid darkens and froths (but before it burns). Take off the heat, add in a pinch of bicarbonate of soda, it will froth up to three times the size, whisk then quickly pour into a non-stick tray to cool.