Rose Levy Beranbaum

Raspberry Mousseline

Preparation info
  • Makes about

    2¾ cups

    • Difficulty

      Medium

Appears in
top 1000The Baking Bible
The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
unsalted butter, preferably high fat, slightly so

Method

Beat the Egg Whites into a Stiff Meringue

If using the stand mixer for the egg whites, attach the whisk beater. Beat the egg whites and cream of tartar on medium speed until foamy. Raise the speed to medium-high and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 3