A taste of Puerto Rico/Yvonne Ortiz 1997

Honey-Rum Mousse (Mousse de Miel y Ron)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 egg yolks, at room temperature 1/3 cup honey 1 cup whipping cream, chilled
2 tablespoons spiced rum



1 Beat the yolks and honey in a bowl until they have the stiff texture of meringue (about 10 minutes). In another bowl, beat the cream and rum until the mixture forms soft peaks. Fold the two mixtures together. Spoon into 6 custard cups.
2 NOTE: You can also freeze this dessert and serve it later.

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