For pudding, I'm making chocolate mousse, but not chocolate mousse as you know it, but an Iberian-inspired chocolate olive oil mousse.
I want four eggs, separated.
So far, so traditional.
And I want the eggs at room temperature.
Well, I nearly always do.
And the last one.
Before I whisk the whites, I'm just going to add a pinch of sea salt flakes.
And here goes.
I want firm peaks here.
Let's see.
