Honey mousse

Fruit yogurt

• 6 TBSP HONEY
• 4 EGGS, split
• 200 GRAM CREAM CHEESE
• 1 CUP CREAM

• 3 CUPS THICK YOGURT
• 200 GRAM STRAWBERRIES, cleaned
• 1 MANGO, cleaned and cubed
• 6 TBSP SUGAR
• 4 CARDAMOM PODS, take out the black seeds

Mix the honey with the egg yolks. Heat the mixture au bain marie or in the micro wave (beat every 30 seconds), while whisking, until it thickens. Allow the mixture to cool down. Whip the egg whites until fluffy. Whip the cream with the cream cheese and stir it through the honey and yolks. Add the egg whites. Divide over 4 glasses and put the cream in the fridge for one hour.

Puree the mango with the strawberries (keep a few behind for decoration). Add the remaining ingredients and puree 30 seconds more. Serve cold and decorate with a strawberry and a slice of mango.

On the 20th of April 1862, Louis Pasteur and Claude Bernard finalized their first pasteurization tests. This process has become very important fpr dairy products. Click on culinary calendar for more links between cooking and historical events.