Mousse Glacee a l'Orange et au Miel / Honey and Orange Frozen Mousse

It is funny for a person who doesn’t like honey to make this kind of dessert. My parents have always been singing the praises of honey to make me eat it, but without success. I just couldn’t stand the smell, the texture, the taste and the sweetness of it. Even now, I can’t eat honey. But honey in a dessert, that's a different story. Especially if it’s in a mousse, a frozen mousse.
I found this recipe about a week ago in a Spanish cookbook while browsing the bookstore. If you are the author of this recipe and you are visiting my blog, I apologize if I didn’t mention your name. I just don’t remember the title of your cookbook. So don’t sue me, please!

Spain specializes in single-flower honey. Valencia is famous for rosemary, azahar (citrus blossoms) and thyme honeys. Lavender and thyme honeys are produced in the hills of Cordoba. Honey is traditionally served with fruit juice, or with almonds or figs, but also with unusual savory foods such as Bacalao (dried fish) and Sobrasada sausage.
When I saw this honey and orange frozen mousse, I knew this would be my entry for the HHDD #11 hosted by the talented and sweet Helen from Tartelette.
I used wild flowers honey for this mousse but any good honey would do.


Honey and orange iced mousse:

Recipe:
- 1 large egg + 3 egg yolks
- 2 tsp orange zest
- ½ cup wild flowers honey
- 1 ¼ cups heavy cream

Beat the eggs with the honey and the orange zest until fluffy and well incorporated. Beat the heavy cream to a soft peak. Fold gently the cream into the mixture with a rubber spatula. Freeze for 8 h in ramequins lined with plastic wrap. The mousse will never freeze completely, even if you let it for days in the freezer. Serve with orange rinds on top.

In francais please:
- 1 oeuf entier et 3 jaunes d’oeufs
- 2 c.c de zests d’orange
- 125ml de miel
- 280ml de crème liquide

Battre les oeufs avec le miel et le zest d’orange jusqu’a ce que le mélange devienne pale et leger. Battre la crème liquide en crème chantilly pas trop ferme et l’incorporer doucement a l’aide d’une spatule. Congeler pendant 8 h dans des ramequins tapisses de film plastic. La mousse ne se congelera pas completement meme si vous la laisser pendant des jours dans le congelateur. Elle restera onctueuse a l’interieur. Servir avec des pelures d’oranges confites au-dessus.