Honey Mousse with Port Jelly and Fresh Strawberries

"Here at LittlePod HQ, we prefer our desserts like our summer evenings: light and airy! Best enjoyed out in the garden, Peter’s delicious mousse tastes just as good when made using fresh raspberries or figs."

Honey Mousse with Port Jelly and Fresh Strawberries

Serves
6

Ingredients:

Mousse:  

  • 4 large egg yolks
  • 100g caster sugar
  • 320ml milk
  • 50g honey
  • 1 tbsp LittlePod natural vanilla paste
  • 2½ gelatine leaves
  • 250ml double cream, whipped to stiff peaks

 

Port Jelly:

  • 90ml port
  • 90ml sugar syrup
  • 2 gelatine leaves

 

Sugar Syrup:

  • 90ml water
  • 80g sugar

Method:

Mousse:

  1. Bring the milk to simmering point in a saucepan.
  2. Whisk the egg yolks and caster sugar in a bowl until pale and frothy, then add the honey and vanilla paste and slowly whisk in the warm milk.
  3. Place the bowl over a bain-marie and cook gently, whisking continuously until the mixture coats the back of a spoon.
  4. Soften the gelatine leaves in a little cold water, wring out the excess water and stir into the custard until dissolved.
  5. Pass the custard through a fine sieve into a clean bowl and cool over ice in the refrigerator.
  6. When the custard is almost set (after about an hour) fold in the whipped cream.

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Jelly:

  1. To make the sugar syrup, boil the water and sugar until dissolved and set aside to cool. Once cold, refrigerate until you’re ready to make the jelly.
  2. Bring the port, sugar syrup and chocolate extract (if using) to the boil in a saucepan.
  3. Soften the gelatine leaves in a little water, wring out the excess and stir into the hot liquid until dissolved.
  4. Pass the jelly through a fine sieve into a bowl and allow to cool but not set.

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To assemble:

  1. Spoon the mousse into ring moulds, leaving a gap at the top for the jelly.
  2. Refrigerate until set (about 45 minutes) and pour the jelly on top of the mousse.
  3. Refrigerate until set (about 60 minutes).

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To serve:

  1. Suspend the moulds in hot water for 10 seconds then carefully turn out onto a shortbread biscuit placed in the middle of the plate.
  2. Pop a few strawberries on top of the mousse and drizzle a little honey over the top.

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This recipe was created by LittlePod ambassador and Master Chef of Great Britain, Peter Gorton.

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