We found it to be nice and refreshing after a heavy, starchy meal. Many of the TWD friends have posted saying it was too sweet, but we enjoyed ours. After learning how to mousse while training as a chef, I think this recipe is more about the technique rather than the taste. The taste can be controlled in so many ways.
I served ours topped with plum jelly and toasted sesame seeds. We loved it!
In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Baking Chez Moi"