Honey Mousse

For the honey mousse, first soak the gelatine in cold water. Bring the milk to the boil with the honey and the grated lemon zest and add the squeezed gelatine. Stir well so that the gelatin dissolves completely.

Later, empty the milk through a sieve into a large enough bowl. Place in the refrigerator for about 1 1/4 hours. Once the mixture is slightly firm around the edges, whisk until smooth and combine with the stiffly whipped cream and then with the beaten egg whites.

Pour the honey mousse into coupe glasses or a baking dish and refrigerate for 3-5 hours until firm.

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