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What might it be like without the egg whites? I’m not fond of eating them raw? Thanks.
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Vivian Vance
May 1, 2018
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Frozen Honey Mousse
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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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