Frozen Honey Mousse Recipe

4 eggs, separated, plus 2 egg yolks
1 pound (1 1/3- 1 1/2 cups) honey
2 cups heavy cream
pinch of salt
chopped pecans (optional)

In top of double boiler, off heat, beat the 6 egg yolks briefly with whisk or egg beater. Beat in honey.

Cook over simmering water on moderate heat, stirring constantly with rubber or wooden spatula, for about ten minutes, or until mixture reaches about 185 degrees on candy thermometer.

Remove from heat and place top of double boiler into a bowl of ice and water. Keep stirring until cool. Remove from ice water and set aside.

In chilled bowl with chilled beaters, whip cream until it holds a soft shape.

Beat 4 egg whites with pinch of salt until they hold a definite shape, but are not dry.

Gradually fold about half the honey mixture into the whites and then gradually fold the other half into the whipped cream. In large bowl gently fold the two together. Fold in pecans, if desired.

Turn into any covered icebox container, or a 10- to 12-cup serving bowl, or 8 to 10 large wineglasses, leaving a bit of headroom. Cover with foil or plastic wrap and freeze until firm, at least 12 hours for large container, 4 to 6 hours for individual glasses.