Honey Mousse

In a bowl with the water, hydrate the gelatin according to the package instructions

In a mixer, beat the egg whites until stiff and reserve

In a saucepan, heat the honey slightly, reserving 2 tablespoons for serving the mousse at the end

Remove from heat, add the drained gelatin and mix well

With the mixer running, pour this mixture over the beaten egg whites

Beat for another 10 minutes or until cooled

Beat the heavy cream until firm peaks form and add to the meringue

Add pine nuts, reserving a little for decoration, mix and distribute among ten 8.5cm diameter mold cups

Refrigerate for two hours or until set

Unmold, drizzle with reserved honey, decorate with pine nuts and serve.