Mead Mousse – Dessert for a Medieval Feast

Ingredients for 8 servings:

• ¾ liter mead
• 1 tbsp honey
• 5 sheets of gelatin
• 4 eggs
• 2 tbsp sugar
• 1 liter of cream

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 30 minutes; Total time approx. 7 hours 15 minutes

First, reduce the mead with the honey in a medium-sized saucepan over low heat for about 30 minutes, until the liquid at the bottom of the pan is about a thumb’s thickness high. In the meantime, separate the eggs. Beat the egg whites with a small pinch of salt until stiff peaks form. Beat the egg yolks and sugar in a double boiler until frothy. Soak the gelatin (leaf gelatin is best) according to the package instructions and add it to the finished mead reduction. Let the reduction cool slightly, then carefully drizzle it into the frothy egg yolks and mix well. Now whip the cream (with a little cream stiffener if necessary) until stiff peaks form. Gradually, very carefully mix the cream with the mead and egg yolk mixture and finally fold in the stiffly beaten egg whites. The finished cream is best poured into small clay cups and refrigerated for at least six hours. Mead mousse has always been the highlight of medieval weddings and medieval feasts.