this is a recipe i have made for years, with one addition. i use two of the egg whites, whip them stiffly and fold them in to the custard mixture before adding the whipped cream. the custard is warm enough to cook the egg whites, and i use our homegrown eggs so the chance of salmonella is not a worry, or you can drop the eggs into boiling water for a second before you separate yolks from whites. it makes a less dense but just as rich mousse. i always use coffee instead of water and i use either kalua, vanilla or mint in the whipped cream.
Was this review helpful?
0 users found this review helpful
this is a recipe i have made for years, with one addition. i use two of the egg whites, whip...