Step 1

Use an electric mixer to mix the whole eggs, egg yolks and honey until they are foamy and well mixed.

Step 2

In a separate bowl whip the cream until peaks begin to form.

Step 3

Use a spoon to add the whipped cream (and yogurt) to the egg and honey mixture.

Step 4

Line the ramekin bowls with plastic wrap, spoon the mousse mixture into the bowls and cover with plastic wrap.

Step 5

Freeze the mousses for at least 8 hours, the honey mousses will not be completely frozen and will still be soft enough when served.

Step 6

Combine the pomegranate juice, sugar and lime juice in a sauce pan and bring to a boil.

Step 7

Boil over medium low for 30-35 minutes or until it has a syrup consistency, you will have about 1 cup of pomegranate syrup.

Step 8

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.

Step 9

Drizzle with the pomegranate syrup and/or also sprinkle the pomegranate arils on top and serve immediately.