Mousse Question

Decorating By alaskagirl3 Updated 29 Aug 2008 , 7:39pm by JoAnnB

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alaskagirl3 Posted 29 Aug 2008 , 7:22pm
post #1 of 2

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.

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JoAnnB Posted 29 Aug 2008 , 7:39pm
post #2 of 2

160 is a safe temp for most foods, including eggs. You do need to keep it refrigerated.

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