Description
Classic French Vanilla Mousse is a light, airy dessert made with whipped heavy cream, rich egg yolks, sugar, and vanilla extract. This smooth and creamy mousse can be enhanced with gelatin for extra stability, making it perfect for elegant dinners or casual treats. The mousse combines the delicate flavor of vanilla with a velvety texture that melts in your mouth.
Ingredients
Scale
Main 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 (optional, for extra stability)
- 1 tablespoon cold water (if using gelatin)
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 5 minutes. Then, gently warm it until dissolved and set aside to cool.
- Whisk Egg Yolks and Sugar: In a heatproof bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until smooth. Place the bowl over a pot of simmering water (double boiler) and whisk continuously for about 5-7 minutes until the mixture thickens and reaches approximately 160°F to safely cook the eggs.
- Add Vanilla and Gelatin: Remove the egg mixture from heat. Stir in the pure vanilla extract and, if using, gently fold in the dissolved gelatin until fully combined.
- Chill the Base: Allow the egg mixture to cool at room temperature or in an ice bath to prevent scrambling.
- Whip Heavy Cream: In a separate chilled bowl, whip the heavy cream until soft peaks form. This creates the mousse’s airy texture.
- Fold Whipped Cream into Egg Mixture: Carefully fold the whipped cream into the cooled egg yolk mixture in two additions, maintaining as much air as possible to keep the mousse light and fluffy.
- Chill the Mousse: Divide the mousse into serving dishes and refrigerate for at least 2 hours or until set and firm.
- Serve: Serve the mousse chilled, optionally garnished with fresh berries, chocolate shavings, or a mint leaf for added presentation.
Notes
- Using gelatin is optional but recommended if you want a firmer mousse that holds its shape well.
- The egg yolks are gently cooked over a double boiler to ensure safety and smooth texture.
- Whip the heavy cream just to soft peaks to avoid over-whipping, which can cause graininess when folded into the egg mixture.
- For a non-alcoholic flavor boost, a splash of vanilla bean paste can substitute vanilla extract.
- Store any leftovers covered in the refrigerator and consume within 2 days for best quality.
