This is a 16th century recipe, a mix of dairy and alcohol, usually with a dry white wine but it's heavenly with Atlantic Dry Mead. Not just for Tudors!
Ingredients
200ml Atlantic Dry Mead
5 tbsp honey
1 unwaxed lemon, zested and juiced
3 tbsp Dark Forest Honey Mead
300ml whipping cream
3 egg whites
Method
Warm the meads and stir in the honey until it dissolves.
Finely grate in the lemon zest and leave to cool.
Stir in the lemon juice.
Tip into a large bowl and slowly pour in the cream, whisking furiously, until it thickens to soft peaks.
Taste and adjust the ingredients to taste.
In a clean bowl, whisk the egg whites to soft peaks then fold in gently.
Divide between glasses and chill for two to three hours, until it starts to separate.
