I needed something to distract me and clear the soot from my soul. So I baked. I've long desired to try these Hungarian Mousse Bars from Epicurious.com. Before you say it's too much work, just know they're divine. Plus, you have me giving you tips!
|One pan was Silpat, the other was this. Both work equally well.|
|Jam layer in back, ganache layer in front.|
|Stiff peaks on the egg whites.|
|Stiff peaks on the whipped cream.|
|Mousse spread across cake and jam layer.|
Personally, I don't feel geletin is necessary for the whipped cream layer either.
|Melts in your mouth, not in your hand. Well, a bit on your fingers.|
Everyone who ate them, loved them. I hope you do too!