Description
Classic French Vanilla Mousse is a light, airy, and creamy dessert that combines whipped heavy cream with rich egg yolks and pure vanilla extract. This elegant mousse offers a delicate balance of sweetness and smooth texture, perfect for an impressive yet simple dessert.
Ingredients
Scale
Mousse Base
- 1 cup heavy cream, chilled
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Stabilizer (Optional)
- 1/2 teaspoon gelatin powder
- 1 tablespoon cold water
Instructions
- Prepare Gelatin (Optional): If using gelatin for extra stability, sprinkle the gelatin powder over the cold water and let it bloom for about 5 minutes.
- Whisk Egg Yolks and Sugar: In a heatproof bowl, whisk together egg yolks, granulated sugar, and salt until combined and slightly pale.
- Heat the Mixture: Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and reaches about 160°F (70°C) to safely cook the eggs. Remove from heat.
- Add Gelatin: If using gelatin, gently warm the bloomed gelatin until melted (avoid boiling) and whisk it into the warm egg mixture thoroughly.
- Cool the Mixture: Allow the egg and gelatin mixture to cool to room temperature, stirring occasionally to prevent a film from forming.
- Whip the Cream: In a separate bowl, whip the chilled heavy cream until soft peaks form and add the vanilla extract near the end. Be careful not to over-whip.
- Fold Together: Gently fold the whipped cream into the cooled egg mixture in batches, preserving as much air as possible to maintain the mousse’s light texture.
- Chill: Spoon the mousse into serving dishes and refrigerate for at least 2 hours or until set for a firm but airy consistency.
Notes
- For a richer flavor, use high-quality vanilla extract or vanilla beans.
- Gelatin is optional but recommended if you want a more stable mousse that holds its shape longer.
- Consume within 2-3 days for best freshness and quality.
- This recipe contains raw eggs; ensure eggs are fresh and from a trusted source, or use pasteurized eggs to reduce risk.
