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Honey Mousse with Plum Compote

  • Total Time: 40 minutes (excludes chilling time)
  • Yield: 6 glasses 1x



Honey Mousse

  • 2 medium sized eggs
  • 2 egg yolks
  • 4 tablespoons creamed honey, such as Langnese Landhonig
  • 2 teaspoons vanilla sugar
  • pinch of salt
  • 200 ml heavy cream, chilled (3/4 cups plus 1 tablespoon)
  • 6 leaves gelatine or plant-based gelatine

Plum Compote

  • 600 g fresh plums (1.3 lb)
  • 80 g brown sugar (1/3 cup)
  • 250 ml red wine (1 cup)
  • 1 cinnamon stick
  • 1/8 teaspoon ground cloves


Honey Mousse

  1. In the bowl of a stand mixer*, add the eggs, egg yolks, honey, vanilla sugar and salt and beat for 10 minutes on high. 
  2. Set aside 3 tablespoons of the heavy cream. Using a hand mixer, beat the rest of the heavy cream until soft peaks form and set aside. Soak the gelatine leaves in cold water.
  3. In a small saucepan, add the 3 tablespoons of heavy cream as well as the gelatine and cook, stirring consistently, until the gelatine has completely dissolved and the mixture thickens.
  4. With the mixer still running, add the gelatin mixture to the egg-mixture. Fold in the whipped cream.
  5. Divide the mousse into 6 glasses and let it set in the fridge overnight. Serve chilled.

Plum Compote

  1. Wash, pit and halve the plums. Add the brown sugar to a pot and melt it over medium heat (it will start to clump before it melts). 
  2. Slowly add the red wine (careful it splatters!) and continue cooking everything until the sugar has melted again. 
  3. Add the cinnamon stick and ground cloves and let the compote simmer until the plums are soft, about 10 minutes. Remove the cinnamon stick.



* If you don’t own a stand mixer, you can also use a hand mixer.

Thank you to our friends at Langnese Honig for sponsoring this post.

Keywords: honey, mousse, honey mousse, plum compote, dessert