BCM Tuesday Chatter

How did this turn out? Will you be making it again? Raw eggs or no? Can’t wait to hear all about it.


4 thoughts on “BCM Tuesday Chatter

  1. I wasn’t really worried about the raw egg – I make the mousse from AMFT all the time and it’s made in the same manner and I have lived to tell the tale (as have the students in my classes who have made this!). The only reason I “cooked” the eggs was 1. because I was taking it to a party and the raw egg thing clearly freaks some people out and 2. to learn a new technique to adapt recipes like this, which I did. Next time I won’t bother if it’s just for us but at least I know now!

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