March 5, 2013
Honestly, the name says it all. It's mousse. It's made with honey. Also, it is not as difficult as it sounds, unless you happen not to have an electric mixer. In that case you will whisk your arm off.
It was the small number of steps that first attracted me to the recipe, because I am not yet what one would call a Good Cook. I have always wanted to be a Good Cook, and am still working at it, but I'm not quite there yet. (This probably explains why I initially felt a bit intimidated by the word "mousse".) So every once in a while I enjoy something that, once completed, appears more complicated than it actually is.
I found this recipe in a relatively old cookbook I found called Encyclopedia of European Cooking, under Russia. It has a very, very strong honey flavour.
8 oz honey
Separate the yolks from the eggs and blend with the honey. Simmer on a very low heat, stirring constantly, until the mixture thickens. Then remove from the stove and leave to cool. Whisk the egg whites until stiff and fold into the honey mixture. Chill, in serving dish or single glass dishes.