Honey Mousse - cooking recipe

Ingredients

6 large egg yolks
1/2 - 3/4 cup dark honey
1 cup heavy cream

Preparation

Beat the egg yolks and honey in a mixer bowl until very thick and very pale, about 10 minutes. Beat the cream to soft peaks and fold into the honey mixture. Pour into 8 to 10 custard cups (depending upon size), cover, and freeze 2 to 3 hours, or up to 3 days. Let warm at room temperature 15 to 20 minutes before serving to soften the texture.