Met Mousse – Dessert for Medieval Festival
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 7 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 0.75 liter ¾ mead
- 1 tablespoon honey
- 5 sheets gelatin
- 4 egg (s)
- 2 tablespoon sugar
- 1 liter cream
Print Recipe
Pin Recipe Instructions
- First, reduce the mead with the honey in a medium-sized saucepan over a low heat for about 30 minutes, until the liquid on the bottom of the saucepan is as thick as a thumb.
- In the meantime, separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar in a water bath until frothy.
- The gelatine, leaf gelatine is best, soak beforehand according to the instructions on the packaging and add to the finished mead reduction. Let the reduction cool down a bit and then carefully drip it into the whipped egg yolk and stir together.
- Now whip the cream (if necessary with a little cream stiffener) until stiff. Gradually mix the cream with the mead and egg yolk mixture very carefully and finally fold in the stiffly beaten egg white.
- The then finished cream is best poured into small clay cups and chilled for at least six hours.
- The mead mousse has always been the highlight of medieval weddings and parties.
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