Description
Classic French Vanilla Mousse is a light and airy dessert that captures the rich flavor of vanilla with a creamy texture. Made with whipped heavy cream, egg yolks, and pure vanilla extract, this mousse is a sophisticated treat perfect for any occasion. The optional gelatin adds stability, making it ideal for serving in warm conditions or for elegant plating.
Ingredients
Scale
Base Ingredients
- 1 cup heavy cream, chilled
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Optional Stabilizer
- 1/2 teaspoon gelatin powder
- 1 tablespoon cold water
Instructions
- Prepare Gelatin (optional): If using gelatin for extra stability, sprinkle the gelatin powder over 1 tablespoon of cold water and let it bloom for about 5 minutes until it becomes spongy.
- Beat Egg Yolks and Sugar: In a heatproof bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth. This can be done by hand or with an electric mixer.
- Heat and Cook Egg Mixture: Place the bowl over a pot of simmering water to gently cook the egg yolks while whisking constantly until the mixture thickens slightly and is warm to the touch (about 5 minutes). Do not let the eggs scramble.
- Add Gelatin (if using): Remove the mixture from heat. If using gelatin, stir the bloomed gelatin into the warm egg yolk mixture until fully dissolved.
- Incorporate Vanilla Extract: Stir in the pure vanilla extract evenly into the egg mixture.
- Whip the Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form. Take care not to overwhip; the cream should be light and fluffy.
- Fold Mixtures Together: Gently fold the whipped cream into the cooled egg yolk mixture in batches. Use a spatula to combine them carefully, maintaining as much airiness as possible to create a light mousse texture.
- Chill the Mousse: Transfer the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set and chilled.
- Serve: Garnish as desired with fresh berries, grated chocolate, or a sprig of mint before serving for an elegant touch.
Notes
- For safety, ensure the egg yolk mixture is heated gently and thoroughly to avoid raw eggs while maintaining its creamy texture.
- Gelatin is optional but recommended if you want a firmer mousse that holds its shape longer.
- Use fresh, high-quality vanilla extract for the best flavor.
- Keep heavy cream chilled before whipping for better volume and stability.
- This mousse can be made a day ahead; just cover and refrigerate.
