Jenny Carlton
BBC Good Food Member since 18 April 2008
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06 May 2008
"I agree with Busymommy's comment. I hadn't read this comment when I made this cake for the Bank Holiday weekend. When it came to the Mousse part of the recipe I wasn't sure this would work but decided to try it. After trying to beat up the egg whites, cream with gelatine and double cream, it would not hold its shape. I had to start again with more gelatine, more egg whites and more double cream. Fortunately I had enough of everything, but it was an expensive mistake. The eggs whites have to be whisked to meringue stiff consistency, the double cream has to be whisked to hold its shape. - I don't believe this recipe was described properly."
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