Ok, so here's the deal: I have leftover sweetened chestnut paste/puree and I'd like to use it for filling in a cake. The cake recipe I'm working with also leaves me with leftover egg whites, but not yolks. Do you guys think I could cobble together a chestnut mousse with whipped egg whites and maybe whipped cream?
All the recipes for chestnut mousse I've seen include egg yolks, and I'm wondering if there's a reason the egg yolks are there, apart from adding a rich flavor.
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.)