Member since Nov 2007
"First, the "yield" on this recipe is totally inaccurate. It says 1 cup, so I doubled the recipe for a cocktail party, and I ended up with about a gallon of mousse. (The actual yield for the recipe as-is is about 6-8 cups, if not more.) Second, be very careful when heating the curd. If you go a little past the perfect point, the egg whites start to""