French Vanilla Mousse (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3/4 pint (360 ml) whipping cream, split
02 -
1 1/2 teaspoons powdered gelatin (single sachet)
03 -
4 egg yolks from large eggs
04 -
1/2 cup (100 g) white sugar
05 -
1/4 teaspoon table salt
06 -
3 cups (360 ml) full-fat milk
07 -
2 teaspoons vanilla seed paste
# Instructions:
01 -
Add 2 tbsp cream to a tiny bowl and scatter gelatin across the top. Leave it to soak for a bit.
02 -
Grab a big bowl and stir your egg yolks with sugar and salt until they're all mixed up.
03 -
Dump milk and vanilla into a pot over medium-high flame. Keep stirring till little bubbles show up on the edges, maybe 5 mins. Pull it off and turn heat down to medium-low.
04 -
Drizzle 1/2 cup hot milk into your egg mix while stirring fast, then pour everything back into the pot. Keep stirring as it cooks and gets thick, about 10 mins till it bubbles.
05 -
Zap your soaked gelatin for quick 10-second bursts till it's hot. Mix it into your hot mixture until it disappears completely.
06 -
Pour your mixture into a big bowl, stick plastic wrap right on top of it, and chuck it in the fridge for 2-3 hours till totally cold.
07 -
Beat your leftover cream till it forms soft peaks. Carefully fold this whipped cream into your cold mix in three stages. Spoon into serving cups and chill at least 2 hours till firm.
# Notes:
01 -
Always go with powdered gelatin instead of sheets for better outcomes.
02 -
Regular vanilla extract works fine if you don't have the seed paste.
03 -
It'll stay good in your fridge for up to 5 days if covered properly.
04 -
You can freeze these treats for up to 2 months if needed.