MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lemon Honey Mousse
 Categories: Mousse
      Yield: 6 Servings
 
      3 lg Eggs
      3 tb Corn starch
      6    Lemons; juice of
      6 tb Honey; up to 8 tb
      2    Lemons; grated rind of
      1 ds Salt
      1 ds Cream of tartar
      1 pt Heavy cream
    1/4 ts Vanilla or lemon extract
      1 tb Honey
           Fresh berries (required)
 
  Start this at least 5 hours before you plan to serve it.
  
  Separate the eggs. Let them stand until they come to room temperature.
  Lightly beat the yolks.
  
  Whisk together corn starch, lemon juice, 6 to 8 tb honey, and the
  lemon rind in a small saucepan. When the mixture is smooth, cook it,
  whisking, over low heat until it starts to thicken (5 to 8 minutes).
  Remove from heat. Beating furiously, whisk the hot lemon mixture into
  the egg yolks. Beat until smooth. Refrigerate.
  
  When the lemon-yolk mixture has cooled down and begun to solidify
  (about 45 minutes) start beating the egg whites. Add salt and cream
  of tartar. When the whites form stiff (but not dry) peaks, fold them
  gently but thoroughly into the chilled lemon mixture. Refrigerate
  while beating the cream.
  
  The cream should be very cold to beat well. Use a chilled bowl and
  whip it with the extract, drizzling 1 tb honey. Use an electric mixer
  or a whisk. When the cream is thick, fold it together with the
  mousse. Chill several hours--either in one big bowl or in individual
  dessert dishes.
  
  Serve topped with fresh berries (required).
  
  Recipe by Moosewood Cookbook
 
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