Description
This creamy and delicate Vanilla Mousse is a classic French dessert that combines whipped cream, egg yolks, and gelatin to create a light and airy texture. Infused with pure vanilla extract, it’s perfect for an elegant finish to any meal, requiring just a few simple ingredients and some patience to chill.
Ingredients
Vanilla Mousse Ingredients
- 1 cup heavy whipping cream
- 2 egg yolks
- ¼ cup granulated sugar
- ½ cup whole milk
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Instructions
- Bloom the Gelatin: Sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5 minutes until it becomes thickened and gelatinous.
- Warm the Milk: Heat the milk gently in a saucepan over low heat until it is warm but not boiling, removing it from the heat before it reaches a boil.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth, pale, and slightly thickened.
- Temper the Eggs: Slowly pour the warm milk into the egg yolk mixture while whisking constantly to prevent the eggs from curdling or scrambling.
- Thicken the Mixture: Pour the combined mixture back into the saucepan and cook over low heat, stirring continuously until it slightly thickens and coats the back of a spoon. Remove from heat, then stir in the vanilla extract and the bloomed gelatin until completely dissolved.
- Whip the Cream: In a chilled mixing bowl, whip the heavy cream until soft peaks form, which means the cream holds its shape but is still light and airy.
- Fold and Chill: Gently fold the whipped cream into the vanilla custard mixture using a spatula, working carefully to keep the mixture light and smooth. Divide the mousse evenly into serving dishes and refrigerate for at least 2 hours, or until fully set.
Notes
- Ensure the milk is not too hot when tempering the eggs to avoid curdling.
- For a stronger vanilla flavor, you can use vanilla bean paste instead of extract.
- If you want a firmer mousse, allow it to chill longer in the refrigerator.
- Always use a chilled bowl to whip the cream for better volume and texture.
- Be gentle when folding the whipped cream to maintain the mousse’s light and airy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
