Scottish honey mousse with whiskey

A superb light pudding full of Scottish flavours that your taste buds will welcome after the generous Sunday family dinner.

It may not be the easiest recipe you ever tried, but it is rewarding. So, here is the recipe for an utterly delightful honey and whiskey mousse topped with raspberries.

Ingredients

4 large eggs
1 tbsp of FoodsCross 80% honey
140ml of whiskey
400ml of double cream
4 gelatine leaves, soaked in cold water

Place the eggs, honey and 100ml of the whiskey in a heatproof bowl suspended over a saucepan of barely simmering water and whisk with an electric whisk (or balloon whisk if you want to get rid of your bingo wings) 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 whiskey 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 enjoy!