It's hard to tell not knowing at what stage on the recipe you were or the ingredients you're using.And I just realized you asked this one hour ago...you probably have already started over,but it's most likely that your egg whites were not firm enough--next time try adding a pinch of salt and baking powder(I call it egg white viagra) and then gently fold them into the mixture.Or it could be that one ingredient or another were not at room temperature...desaster waiting to happen.Some people like to use gelatine,but I'm a purist when mousse is the subject.
1 Comment