What might it be like without the egg whites? I’m not fond of eating them raw? Thanks.

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Frozen Honey Mousse
Recipe question for: Frozen Honey Mousse

1 Comment

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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