Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
Oui! Cream cheese!
The Dish that Made My French Mother Fall In Love with Cream Cheese
Genius Sautéed Mushrooms
Great Gifts for Mom, Under $100
Make This Easy-Peasy Dinner, Feed Yourself All Week
Save on Our Clever Italian Risotto Pan