Description
This classic Vanilla Mousse recipe is a light and airy dessert that combines whipped cream, egg yolks, and gelatin to create a smooth and creamy treat. Flavored with pure vanilla extract, it’s perfect for a sophisticated yet simple dessert that sets beautifully in the fridge.
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 unflavored gelatin over the cold water in a small bowl. Let it sit for about 5 minutes until the gelatin thickens and absorbs the water.
- Warm the Milk: Gently heat the whole milk in a saucepan over low heat until it is warm but not boiling to prepare it for tempering with eggs.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes smooth and pale in color.
- Temper the Eggs: Slowly pour the warm milk into the egg yolk mixture while whisking constantly. This gradual mixing prevents the eggs from curdling.
- Thicken the Mixture: Return the entire mixture to the saucepan and heat over low heat, stirring continuously until it slightly thickens. Remove from heat and stir in the vanilla extract and the bloomed gelatin until completely dissolved.
- Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form, ensuring it is light and aerated.
- Fold and Chill: Gently fold the whipped cream into the vanilla mixture until smooth and fully combined. Pour the mousse into serving dishes and refrigerate for at least 2 hours, allowing it to set completely.
Notes
- Ensure the milk is warm, not hot, when tempering the eggs to avoid scrambling them.
- Use a chilled bowl and beaters for whipping cream to achieve better volume.
- Gently fold the whipped cream into the mixture to retain airiness and light texture.
- If you prefer a stronger vanilla flavor, use vanilla bean paste instead of extract.
- The mousse can be prepared a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
