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Use an electric mixer to mix the whole eggs, egg yolks and honey until they are foamy and well mixed.
In a separate bowl whip the cream until peaks begin to form.
Use a spoon to add the whipped cream (and yogurt) to the egg and honey mixture.
Line the ramekin bowls with plastic wrap, spoon the mousse mixture into the bowls and cover with plastic wrap.
Freeze the mousses for at least 8 hours, the honey mousses will not be completely frozen and will still be soft enough when served.
Combine the pomegranate juice, sugar and lime juice in a sauce pan and bring to a boil.
Boil over medium low for 30-35 minutes or until it has a syrup consistency, you will have about 1 cup of pomegranate syrup.
When ready to serve the honey mousse, remove from the ramekins by pulling out them out with the plastic wrap and all. Place them on a small plate and peel off the plastic wrap.
Drizzle with the pomegranate syrup and/or also sprinkle the pomegranate arils on top and serve immediately.