Honey Orange Mousse


6 egg yolks
1/3 cup honey
1/8 teaspoon nutmeg
2 teaspoons grated orange zest
1 cup heavy cream
Serves 8
Printable Version
With an electric mixer, beat the egg yolks and honey in a large bowl until very thick, about 8-10 mintues. Stir in the nutmeg and orange zest. In a separate bowl, beat the cream until soft peaks form. Fold the whipped cream into the honey mixture.
Spoon the mousse into 8 small (3/4 cup) custard cups. Cover the dishes with plastic wrap and freeze for 2-3 hours or overnight. Remove from the freezer 15-20 minutes before serving and let sit at room temperature to soften the texture.
©2013 Nick Stellino Productions