Instructions: For the honey mousse: Whip yolks and honey in a standing electric mixer until thick (approximately 10 minutes). Whip cream. Fold cream and honey-egg mixture. Freeze for at least 40 minutes.

For the pine nut brittle: Mix sugar with a little water at a time, until it reaches the consistency of wet sand. In a non-stick pan, caramelize the mixture until amber. Pour onto aluminum foil and sprinkle with nuts. Let cool. Break up into medium-size pieces.

Assembly: In a champagne glass, layer mousse with pomegranate syrup and brittle until the glass is filled. Finish with a sprinkle of brittle.

Suggested Wine: Chateau Roumieu-Lacoste, Sauternes, 1995

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