Iced Honey And Brandy Mousse - cooking recipe

Ingredients

3 eggs, separated
2 Tbsp. honey
2 Tbsp. lemon juice
2 Tbsp. brandy
2 Tbsp. water
2/3 c. heavy cream, lightly whipped
Langue de Chats cookies or fan wafers to serve

Preparation

Beat egg yolks, honey, lemon juice, brandy and water together with an electric beater until the mixture is thick and light and has doubled or tripled in volume.
Beat the egg whites until stiff, then fold into egg yolk mixture with the cream.
Pour into a 2 1/2 pint freezer-proof souffle dish.