Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Spumone al Miele, which is a Honey Mousse. This delicious dessert is a wonderful way to end any truly Italian meal - so try this recipe in your cucina tonight!

Spumone al Miele

Honey Mousse

serves 8

1/4 cup water

1/2 cup honey

4 eggs, seperated

1/3 cup sugar

1 cup heavy cream

In the top of a double broiler over boiling water, bring the water to a boil and add the honey, mixing well until the honey is completely dissolved. In a bowl, beat the egg yolks and sugar together , then pour the mixture into the Honey-water syrup and mix well. Return the pan to the stove and stir continuously over medium-low heat ( do not let it boil) until the mixture starts to stick to the spoon, doesn’t separate and is a uniform golden color, 20 to 22 minutes.

Remove the pan from the stove, pour the mixture into a large bowl and set it aside to cool, about 20 minutes. Meanwhile, beat the egg whites until they form stiff peaks, and fold them gently into the cooled honey mixture. Then whip the cream and fold that in too. Cover the mousse with plastic wrap and refrigerate it until serving time.