To make the mousse, add honey into a saucepan on low heat and gently heat until hot.
In a large mixing bowl, whip whole eggs using a hand mixer until well combined & beginning to bubble.
Slowly add the honey to the eggs while continuing to whip for another 5 to 10 minutes or until the mixture has cooled and is beautiful fluffy and white.
Then fold in the in the cream until well incorporated. Spoon the mousse into ramekins and then place in the fridge for a few hours to set.
To make the honeycomb, combine sugar, water and honey into a saucepan on medium low heat and stir continuously, until the sugar has dissolved and the caramel has changed colour to a golden brown and begun to bubble.
Then add the bicarb, mixing with a wooden spoon. Pour into a baking paper lined tray and set aside to cool completely.
Once set, break into smaller shards and decorate the mousse ramekins.