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: 
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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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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
