Vanilla Mousse
Baking and Desserts | French cuisine
⏳ Time
30 minutes + 1 hour
🥕 Ingredients
7
🍽️ Servings
6
Description
If you are using the mousse as a filling for a cake, it should be used immediately after it cools and thickens. If you want to enjoy the mousse on its own as a dessert, it can be stored in the refrigerator covered with plastic wrap to prevent it from drying out for up to four days.
Ingredients
- Gelatin - 0.5 oz
- Water - 1 fl oz
- Milk - 13 fl oz
- White Beans - 1 piece
- Egg white - 7 pieces
- Sugar - 1.8 oz
- 33% Cream - 14 fl oz
Step by Step guide
Step 1
Dissolve the gelatin: in a small bowl, combine the gelatin with cold water.
Step 2
Stir with a spoon until the gelatin is dissolved.
Step 3
Make the hot milk mixture: in a medium saucepan, combine the milk and vanilla seeds.
Step 4
Bring to a boil over medium heat.
Step 5
Remove from heat and stir in the dissolved gelatin.
Step 6
Mix until smooth.
Step 7
Prepare the custard: whisk the egg yolks with the sugar in a large bowl.
Step 8
While continuing to whisk, gradually add a little of the hot milk mixture and mix until smooth.
Step 9
Add a bit more milk mixture and mix again.
Step 10
Pour the resulting mixture into a saucepan with the remaining milk.
Step 11
Prepare the custard: heat the egg-milk mixture over medium-low heat, stirring gently with a spatula, until it thickens enough to coat the back of the spatula evenly, about 10 minutes.
Step 12
Remove from heat.
Step 13
Let cool to room temperature for about 30 minutes or place in the refrigerator for 10-15 minutes.
Step 14
Whip the cream in a stand mixer with a whisk attachment (or in a large bowl with a hand mixer) on medium speed until soft peaks form, about 5 minutes.
Step 15
Finish making the mousse: gradually pour the custard into the whipped cream, gently folding with a spatula, and do not mix too vigorously or for too long. If making a mousse cake, use the mousse immediately. If making a layered cake, place the mousse in the refrigerator covered with plastic wrap to prevent it from drying out for about 5 minutes to thicken.
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