I have a hazelnut torte recipe I got from this book, I Love Chocolate! that I am going to use for Passover, because it's one of the few good looking cake recipes that doesn't have flour.
It's pretty straightforward, but there's one part that worries me, the hazelnut cream filling. It's a standard gelatin based mousse recipe (whipped cream, ground hazelnuts, gelatin) but it's got raw egg in it. I have never seen a commercial recipe that has you using raw egg in anything that isn't going to get baked or pasteurized.
Here's the recipe:
2 egg yolks, 1 egg
1 3/4 cup cream
1/4 cup sugar
2 tsp gelatin
60 g caramelized hazelnuts
1/4 cup ground toasted hazelnuts
1/2 vanilla bean
A pinch of salt
So how do I fix this recipe? Isn't it dangerous to eat raw egg? Any ideas? I just finished making the filling and it's actually pretty decent. I'd like to keep it as is if possible, although I guess I may have to substitute another mousse. Just how dangerous is raw egg?
It's pretty straightforward, but there's one part that worries me, the hazelnut cream filling. It's a standard gelatin based mousse recipe (whipped cream, ground hazelnuts, gelatin) but it's got raw egg in it. I have never seen a commercial recipe that has you using raw egg in anything that isn't going to get baked or pasteurized.
Here's the recipe:
2 egg yolks, 1 egg
1 3/4 cup cream
1/4 cup sugar
2 tsp gelatin
60 g caramelized hazelnuts
1/4 cup ground toasted hazelnuts
1/2 vanilla bean
A pinch of salt
So how do I fix this recipe? Isn't it dangerous to eat raw egg? Any ideas? I just finished making the filling and it's actually pretty decent. I'd like to keep it as is if possible, although I guess I may have to substitute another mousse. Just how dangerous is raw egg?