Hi all, I need help with a mousse question. I attempted to make mousse from a reciepe that basically said to heat 1/2 cup half & half w/2 tablespoons sugar to a simmer than gradually pour that into 4 egg yolks and whisk. Then return to pan and heat to 160 then pour into bowl and beat with mixer for 10 minutes till cool then add to whipped cream. My question is are the eggs safe to eat in it? The second time I tried it and cooked the egg part to 170 it got little curdly looking - any advice? Thanks for any help you can provide.
160 is a safe temp for most foods, including eggs. You do need to keep it refrigerated.