I made a cherry mousse last night, or attempted to. It has had about 16 hours to cool and is not set. I think the problem was in my egg whites. I was whipping them over a hot water bath and was interrupted for moment, and when I came back my foam was broken. I was out of eggs so I tried to save it by over-whipping them...
I have made mousse well before, but I was wondering if anyone had any info on perfect egg white whipping and what exactly it is that causes the foam to break.
Thanks all,
Eli
I have made mousse well before, but I was wondering if anyone had any info on perfect egg white whipping and what exactly it is that causes the foam to break.
Thanks all,
Eli