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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