|11-22-2009, 10:17 AM||#1|
Earning My Ears
Join Date: Dec 2005
Question on recipe for Cape May's Oreo Bon Bons
We love the Oreo Bon Bons at Cape May and want to make them for the upcoming holidays. We decided to do a trial run today.
The recipe is at http://allears.net/din/recipes/rec_oreo.htm
We made the white chocolate mousse and have a question about the use of the egg yolks. The recipe indicates you need to "Heat egg yolks until warm."
We microwaved the egg yolks until they started to cook slightly. They were warm. However, after we finished, we are thinking that this may have not been sufficient to get rid of any bacteria. Should we have cooked the egg yolks on a stove? If so, how do you heat them without cooking them to ensure the bacteria is gone? How long would you have to heat them?
We are going to make the ganache later, figuring that even if the mousse isn't safe to eat, at least we can see how the bon bons come out so we will know for next time.
If you have made this recipe, do the bon bons come out like they do at Cape May? Based on the recipe, we are struggling to figure out how they can come out like they do at Cape May. Do you need to refrigerate or freeze them to maintain their shape?
If anyone has any suggestions, please let us know.
Thanks and Happy Holidays,
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