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Classic Vanilla Mousse Recipe

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4.6 from 85 reviews

Classic Vanilla Mousse is a smooth, airy dessert made by combining a vanilla-infused custard with whipped cream and gelatin for a light, creamy texture. This elegant mousse is perfect for impressing guests or enjoying a delicate sweet treat, featuring a rich vanilla flavor balanced by a soft, fluffy consistency.

Ingredients

Scale

Cream and Gelatin

  • 1 ½ cups (360 ml) heavy whipping cream (divided)
  • 1 ½ teaspoons gelatin powder (1 pouch)

Custard Mixture

  • 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

  1. Bloom gelatin: Pour 2 tablespoons of the heavy whipping cream into a small bowl, sprinkle the gelatin powder evenly over the cream, and let it sit to bloom and soften.
  2. Prepare egg yolk mixture: In a large bowl, whisk together the egg yolks, granulated sugar, and salt until combined and slightly thickened. Set aside.
  3. Heat milk and vanilla: In a medium saucepan over medium-high heat, combine the whole milk and vanilla bean paste. Heat, whisking constantly, until tiny bubbles form around the edges and the mixture is hot, about 5 minutes. Remove the pan from heat and reduce heat to medium-low.
  4. Temper eggs: Slowly drizzle ½ cup of the hot milk into the egg yolk mixture while whisking constantly to raise the temperature of the eggs without scrambling them.
  5. Cook custard mixture: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens and begins to boil, about 10 minutes. Remove from heat immediately.
  6. Heat bloomed gelatin: Microwave the gelatin and cream mixture in short 10-second bursts, stirring as needed, until the gelatin is hot to the touch and fully dissolved.
  7. Add gelatin to custard: Stir the hot gelatin thoroughly into the warm custard until fully combined.
  8. Chill custard: Transfer the custard to a large bowl, cover the surface directly with plastic wrap to prevent skin from forming, and refrigerate for at least 2 to 3 hours until fully cooled and set.
  9. Whip the cream: Whip the remaining heavy cream in a chilled bowl until soft to medium peaks form, ensuring it is light and airy.
  10. Fold whipped cream into custard: Remove the chilled custard from the refrigerator. Gently fold the whipped cream into the custard in three batches using a rubber spatula, folding carefully to maintain airiness and avoid deflating the whipped cream.
  11. Chill individual servings: Spoon or pipe the mousse into individual serving bowls or glasses. Refrigerate for at least 2 hours to allow the mousse to set firmly.
  12. Serve: Serve the vanilla mousse chilled, optionally garnished with whipped cream, fresh fruit, or chocolate sauce as desired.

Notes

  • Do not rush the tempering process to prevent scrambled eggs in the custard.
  • Blooming the gelatin ensures smooth incorporation without lumps.
  • Pressing plastic wrap onto the custard surface prevents a skin from forming during chilling.
  • Folding whipped cream gently maintains the mousse’s light, fluffy texture.
  • Use vanilla bean paste for the most intense vanilla flavor; vanilla extract can be substituted but with slightly less depth.
  • The mousse can be made a day ahead and kept refrigerated, making it a convenient dessert option.

Keywords: vanilla mousse, classic dessert, mousse recipe, creamy mousse, French dessert, egg yolk custard, gelatin mousse, whipped cream dessert

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