bluekarin Posted May 27, 2010 Share Posted May 27, 2010 After making a lemon mousse, and discovering indeed you do need to have scrupulously clean utensils (thought it was all baloney myself, but hey, live and learn) and having to crack 4 more eggs, I was then left with 4 egg yolks. What to do? I didn't want to make custard or a sauce. So Google, as always, to the rescue et voila! http://www.squidoo.com/eggyolkuses Still on the lookout for a zingy lemony mousse though. The Nigella one I made was too thick and creamy (I made it with the cream, but it wasn't really lemony enough without anyway). There used to be a packet one you could buy which was like Angel Delight, but you made it with water instead of milk. They were lovely Anyone else remember them? I only did just now when typing this post Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 27, 2010 Share Posted May 27, 2010 I will have to remember that link next time I am in need of inspiration. Sorry can't help with the mousse. Quote Link to comment Share on other sites More sharing options...
kinsk Posted May 28, 2010 Share Posted May 28, 2010 Dont have a mousse recipe but any egg yolks get used in spaghetti carbonara in our house. Quote Link to comment Share on other sites More sharing options...
