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.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.