- 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
- 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
- In the bowl of a stand mixer*, add the eggs, egg yolks, honey, vanilla sugar and salt and beat for 10 minutes on high.
- 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.
- 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.
- With the mixer still running, add the gelatin mixture to the egg-mixture. Fold in the whipped cream.
- Divide the mousse into 6 glasses and let it set in the fridge overnight. Serve chilled.
- 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).
- Slowly add the red wine (careful it splatters!) and continue cooking everything until the sugar has melted again.
- 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