Honey Mousse

Quick and easy to prepare, Honey Mousse is an ideal dessert to serve when friends turn up unexpectedly. It also makes a nourishing dessert for children.

4 eggs, separated

8 fl. oz. clear honey

1 tablespoon fresh orange juice

In a medium-sized mixing bowl, beat the egg yolks, honey and orange juice together with a wire whisk or rotary beater.

In another mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

With a metal spoon, fold the egg whites into the honey mixture.

Spoon the mousse into individual sundae glasses. Place the glasses in the Honey and Nut Toffees are crunchy sweets from Russia. They may be wrapped in transparent wrappings, placed in decorative jars and given as presents at Christmas or Easter. Or they may be simply stored in an open jar in a dry place for up to 10 days.


8 oz. walnuts, finely chopped

4 oz. almonds, finely chopped

1 lb. clear honey

1 oz. sugar

Preheat the grill to moderate. Place the nuts on the grill pan and grill them for 6 minutes, turning them once, or until they are golden brown. Remove the nuts from the heat. Set aside.

In a medium-sized saucepan, warm the honey and sugar over low heat, stirring constantly until the sugar has dissolved.

Increase the heat to moderately high and boil the mixture until it reaches 250°F on a sugar thermometer, or until a little of the syrup spooned out of the pan and dropped into cold water will form a firm ball. Reduce the heat to low, stir in the nuts and cook for 10 minutes, stirring occasionally. Remove the pan from the heat.

Dampen a 6 x 8-inch baking tin. Pour the toffee mixture into the tin. Smooth the top with a knife and leave the toffee until it is cold.

Dip the pan in hot water, invert a plate over the toffee and turn it out. It should slide out easily. Cut the toffee into squares or diamond shapes with a knife dipped in hot water.

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