how to fold egg whites

The secret to making light and fluffy mousse is to fold whisked egg whites into the whipped cream so the mixture stays aerated. Here's how.

Step 1: Add one-third of the egg whites to the cream. Use a large metal spoon - the edge cuts through the mixture so it doesn't deflate.
Step 2: Fold using a cutting action, turning the mixture in on itself, rather than stirring. This stops the mixture from losing too much volume.
Step 3: Add the remaining egg whites and fold in gently until just combined. Folding in batches ensures the mixture stays light and fluffy.