Instructions: In 1 qt saucepan, cook eggs, milk, sugar, honey, and salt over very low heat, Stiring constantly, just until custard coats spoon - 12 to 15 minutes. DO NOT BOIL!. Remove from heat and stir in kirsch. Pour custard into shallow bowl; cover surface directly with plastic wrap so a skin does not form. Refrigerate until cool- about 20 minutes. Meanwhile, in large bowl, with electric mixer on medium speed, beat heavy cream until stiff peaks form. Carefully fold cooled custard into whipped cream just until combined. Spoon mixture, or mousse, into freezer storage container and freeze until firm- at least 3 hours. To serve, scoop mousse into desert dishes and if desired, sprinkle with flower petals.

Makes 6 1/2 cup

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