Whisky and honey mousse
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Whisky and honey mousse
This makes a fabulous dessert for a dinner party – the fruity raspberries balance out the richness of the mousse and it's great served with shortbread biscuits on the side
Serves: 6
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
480Kcal
Fat
39gr
Saturates
23gr
Carbs
15gr
Sugars
15gr
Fibre
2gr
Protein
6gr
Salt
0.2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 3 large eggs
- 100g clear honey (heather honey if possible)
- 100ml whisky
- 400ml double cream
- 300g raspberries
To serve, optional
- shortbread biscuits (use GF sweet oat biscuits instead of shortbread if required)
Step by step
Get ahead
Prepare the mousse up to 8 hours ahead, keep chilled.
- Break the eggs into a large heatproof bowl then add the honey and 50ml of the whisky. Whisk together with a fork until combined, then place the bowl over a pan of gently simmering water on the hob. Using an electric hand mixer, beat until frothy, voluminous and thick enough to hold a trail. Remove from the pan and whisk for a few minutes until cool.
- In another bowl, beat the rest of the whisky and the double cream to soft peaks, then add this to the frothy egg mixture and whisk to combine.
- Keep back a few raspberries to decorate; divide the rest of them between 6 glasses. Spoon on the whisky and honey mousse; add the reserved raspberries on top. Cover and chill for at least 1 hour.
-
Serve with shortbread, or oat biscuits; you can crumble up a couple of biscuits and scatter the chunky crumbs on top of the mousse just before serving, with extra biscuits for dipping.
This recipe contains lightly cooked eggs
