Last year we had a blissful holiday in Ireland in a thatched cottage with a quirky DVD collection, a board game called Class War (we played it a few times and the Marxists always won) and a collection of soup-stained recipe books in the kitchen, including one called A Taste of Ireland by Theodora Fitzgibbon. I wrote down the book’s simple recipe for honey mousse and now that I’m equipped with a working electric whisk I’ve had a go at making it. It’s come out as a light and very sweet dessert – I will serve it in very small portions, and next time I’d make it with something to stop it from being cloying; perhaps with grated ginger or served with some tart peaches or plums.
The ingredients are simple – just 225g honey and 2 eggs.
Mix egg yolks with honey. Cook on a low heat until the mixture thickens. Remove from the heat and let it cool. Whisk egg whites until stiff and fold in. Leave for several hours before serving.
For more honey recipes, honey tasting notes, and stories behind extraordinary honeys, see my recently published Little Book of Honey.