A question about a recipe: Frozen Honey Mousse

I have a question about the recipe "Frozen Honey Mousse" from Food52. What might it be like without the egg whites? I’m not fond of eating them raw? Thanks.

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Recipe question for: Frozen Honey Mousse

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Cary
Cary May 1, 2018

I imagine it would be heavy and too rich: beaten egg whites add air for lightness and cut the richness of the cream. That's what makes a mousse a mousse.

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