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Hi, I'm Karen for Expert Village. Now we're going to whip our cream. It's as important
to have the cream nice and cold as it is to have the egg whites at room temperature. If
the whip cream is not nice and cold, it will not whip up properly. So ours, I've been keeping
in the refrigerator and I've just taken it out. We'll pour it into our bowl and we'll
whip that to not a firm peak but a soft peak. You don't want to whip your whip cream too
dry, because it will not fold into the mousse nicely, it'll be lumpy. So we want just a
soft peak. Okay, our whipped cream is all set. Let me lower the bowl. And that's a nice
soft peak and not dry.