Silky Classic Vanilla Mousse (Print Version)
# Ingredients:
→ Main Ingredients
01 -
360 ml (1 1/2 cups) of heavy cream, separated
02 -
1 envelope (1 1/2 teaspoons) of unflavored gelatin
03 -
4 egg yolks, large
04 -
100 grams (1/2 cup) white granulated sugar
05 -
A small pinch (1/4 teaspoon) of salt
06 -
1 1/2 cups (360 ml) whole milk
07 -
2 teaspoons vanilla bean paste (or substitute as needed)
# Instructions:
01 -
In a small dish, pour out 2 tablespoons of heavy cream and sprinkle the gelatin on top. Let it rest to absorb the cream.
02 -
In a big mixing bowl, combine the sugar, salt, and egg yolks with a whisk until smooth.
03 -
In a saucepan, heat the milk and vanilla over medium heat until tiny bubbles start showing at the edges. Stir regularly for about 5 minutes, then remove from heat and lower the temperature to medium-low.
04 -
Slowly whisk about 1/2 cup of the heated milk into the egg yolk mixture. Then pour everything back into the saucepan, cooking it while stirring constantly until it thickens and boils—this should take roughly 10 minutes.
05 -
Melt the soaked gelatin by microwaving in short 10-second bursts until hot. Mix it into the custard until it’s fully blended.
06 -
Move the custard to a large bowl and lay plastic wrap directly on its surface. Keep it in the fridge for 2 to 3 hours until it’s completely chilled.
07 -
Whip the rest of the cream until it forms medium peaks. Gently combine it with the cold custard in thirds. Scoop into dishes and refrigerate for at least 2 hours to let it firm up.
# Notes:
01 -
Powdered gelatin works better here than gelatin sheets.
02 -
Don’t have vanilla paste? Use vanilla extract instead.
03 -
In the fridge, it stays fresh for 5 days as long as it’s covered.
04 -
You can freeze it for up to 2 months for later.