Kristy is an expert at making things pretty and a former Associate Editor of Food52.
If you whip egg whites and fold them in, they will make it lighter. Using whole eggs will make it richer.
Yah. Separated, eggs are a magical force. The amount you whip and consequently handle the mousse has the most to do with tenderness, maybe the latter more than the former. If you are aggressively mixing in the egg whites, the mousse will be dense and pudding like. The proper folding technique will allow the most supple, airy mousse possible.
Please enter a valid email address.
Well played. You deserve a cookie.
And how to make it yourself
Marlene Dietrich's Favorite Cocktail
What it Was Like to Grow Up Around a Professional Cook
A One-Pot, No-Mixer Chocolate Cake
27 Genius Recipes for the Grill
Pick-Your-Path Potato Salad
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)