- Place the eggs, honey and 100ml of the whisky syrup in a heatproof bowl suspended over a saucepan of barely simmering water and whisk with an electric whisky until the mixture is pale and mousse-y. This can take several minutes with an electric whisk. Leave to cool.
- Whisk the cream until stiff and then whisk in the rest of the whisky and then fold the cream into the egg and honey mixture.
- Squeeze any excess water out of the gelatine and dissolve in a splash of hot water from a recently boiled kettle before stirring it through your mousse.
- Divide the mixture between martini glasses and pop them in the fridge to set for at least 3 hours. Garnish with a few juicy raspberries and serve with shortbread, if you wish.
Honey and Whisky Mousse
Ingredients
- 4 large eggs
- 1/2 tbsp of honey, heaped (preferably Scottish heather honey)
- 140ml of whisky syrup
- 400ml of double cream
- 4 gelatine leaves, soaked in cold water