Mango and Pistachio Mousse

Serves 8

1/2 cup honey
1 egg
3 egg yolks
4 oz. unsalted butter, melted
1 cup heavy cream, whipped
1 cup finely chopped mango
1/4 cup finely chopped pistachios

Heat the honey to boiling. Beat together the egg and egg yolks. Beat in the boiling honey. Continue beating until the eggs have cooled and become thick and pale. Pour in the melted butter. Fold in the whipped cream, then the chopped mango and pistachios. Pour into 8 ramekins. Serve chilled.
(Rebecca Ets-Hokin)