I made The White Chocolate Pumpkin Mousse Tarte from your October issue and I didn't put the whole eggs in when I should have, so I put the yokes in after I had boiled the mixture. I want to serve it tonight but I'm worried about the raw egg yolks in the mix and don't want to give my guests salmonella or whatever. Should I take the chance and serve it?
Although the tart is probably fine, it is recommended that raw eggs are not served to the very young, elderly and people with compromised immune systems. We like to air on the side of caution where raw eggs are concerned. If this happens again, you could just cook the mixture 5 minutes longer after adding the yolks.
Heather Howe
Test Kitchen Manager
Canadian Living Magazine
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