Name: Classic Vanilla Mousse Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Cuisine: French
Ingredients: 1 ½ cups (360 ml) heavy whipping cream (divided); 1 ½ teaspoons gelatin powder (1 pouch); 4 large egg yolks; ½ cup (100 g) granulated sugar; ¼ teaspoon salt; 1 ½ cups (360 ml) whole milk; 2 teaspoons vanilla bean paste

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Introduction

This classic vanilla mousse is a smooth and airy dessert that melts in your mouth. It combines rich vanilla flavor with a light, creamy texture, making it perfect for any occasion.

The image shows two small clear glass cups filled with a white creamy dessert, swirled smoothly on top to form a textured spiral pattern. Each dessert cup is topped with a half strawberry with green leaves still attached, placed upright in the center of the swirl. One cup sits on a white plate with a whole red strawberry next to it, and two shiny metal spoons rest beside the dessert. The background is a white marbled texture with blurred strawberries and spoons, creating a bright and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (360 ml) heavy whipping cream, divided
1 ½ teaspoons gelatin powder (1 pouch)
4 large egg yolks
½ cup (100 g) granulated sugar
¼ teaspoon salt
1 ½ cups (360 ml) whole milk
2 teaspoons vanilla bean paste

Instructions

Step 1: Pour 2 tablespoons of the heavy cream into a small bowl. Sprinkle the gelatin evenly over the cream and set aside to bloom.
Step 2: In a large bowl, whisk together the egg yolks, sugar, and salt. Set this mixture aside.
Step 3: In a saucepan over medium-high heat, combine the whole milk and vanilla bean paste. Heat until bubbles form around the edges, whisking constantly to prevent scorching, about 5 minutes. Remove from heat and reduce to medium-low.
Step 4: Whisking constantly, slowly drizzle ½ cup of the hot milk into the egg yolk mixture. Then, pour the egg yolk mixture back into the saucepan with the remaining hot milk.
Step 5: Cook the custard mixture over medium-low heat, whisking continuously until it thickens and begins to boil, about 10 minutes.
Step 6: Heat the bloomed gelatin in the microwave in 10-second increments until warm to the touch.
Step 7: Remove the custard from heat and stir in the warmed gelatin until fully dissolved and combined.
Step 8: Transfer the custard to a large bowl, press plastic wrap directly onto the surface, and chill for 2–3 hours until completely cooled.
Step 9: Whip the remaining heavy cream until medium peaks form.
Step 10: Remove the chilled custard from the fridge and gently fold the whipped cream into the custard in three batches, taking care not to deflate the mixture.
Step 11: Divide the mousse into individual serving bowls and refrigerate for at least 2 hours or until set. Serve chilled with additional whipped cream, fresh fruit, or chocolate sauce if desired.

Tips & Variations

Use vanilla bean paste instead of extract for a richer, more authentic vanilla flavor.
Gently fold the whipped cream to maintain the mousse’s light texture—overmixing can cause it to become dense.
For a dairy-free version, substitute coconut cream for the heavy cream and use a plant-based milk alternative.

Storage

Store the mousse in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3 days. Reheat is not recommended, as this dessert is best enjoyed chilled and fresh. If separated, gently fold the mousse before serving.

How to Serve

A small clear glass cup filled with a creamy light beige mousse that has a soft and airy texture with visible tiny vanilla specks; on top, a thick layer of smooth piped cream swirled elegantly, and sitting on the cream is a bright red halved strawberry with green leaves. A silver spoon is scooping out part of the mousse, showing its fluffy inside. The glass cup is placed on a white plate with a single whole strawberry resting beside it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, you can prepare the mousse up to 2 days in advance and keep it refrigerated. Just make sure to cover it tightly to prevent it from absorbing other fridge odors.

Is it safe to use raw egg yolks in this recipe?

This recipe cooks the egg yolks in the hot milk mixture until thickened and boiling, which effectively pasteurizes them, making it safe to eat. Ensure to cook the custard thoroughly to avoid any risk.