So I was trying to make a white chocolate mousse.
The recipe called for heating up cream, beating egg yolks, then combining the two and thickening over heat.
I must've cooked it too long as the egg seems to have been cooked, it smells like scrambled eggs. The egg has become solid but very small (but a lot) of pieces floating around.
At this 'curdled' stage is it safe to eat? If so is there any dish I can make with it or otherwise make it nicer to eat. Basically it's 8 scrambled egg yolks in two cups of thickened cream. So it's a fair bit which I don't want to just throw away.