Vanilla Mousse
Elevate your dessert game with this creamy, dreamy Vanilla Mousse, a perfect blend of luxurious textures and rich flavors. Infused with the delicate aroma of real vanilla bean and made decadently smooth with whipped heavy cream, this recipe is the epitome of indulgence. The egg yolk custard base and gently dissolved gelatin ensure a silky, melt-in-your-mouth consistency that feels like pure magic with every bite. Ready in just 40 minutes (plus chilling), this elegant dessert is ideal for special occasions or a sweet treat for any day. Serve it chilled in individual glasses, topped with fresh berries or an extra dollop of whipped cream for a stunningly simple yet impressive presentation. Keywords: Vanilla Mousse recipe, creamy dessert, easy vanilla mousse, elegant dessert, vanilla custard mousse.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 Vanilla bean
- 4 Large egg yolks
- 0.5 cup Granulated sugar
- 1 teaspoon Gelatin
- 3 tablespoons Cold water
- 0.125 teaspoon Salt
Instructions
Place the gelatin in a small bowl and add the cold water. Let it sit for about 5 minutes until the gelatin absorbs the water and swells.
Pour 1 cup of the heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape the seeds with a knife, and add both the seeds and the bean pod to the cream.
Heat the cream over low heat until it is just simmering. Remove from heat and allow the vanilla to steep for 10 minutes.
In a medium bowl, whisk the egg yolks and sugar until the mixture is thick and pale.
Remove the vanilla bean pod from the cream mixture and slowly pour the warm vanilla cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not let it boil.
Remove the saucepan from heat and stir in the gelatin mixture until it completely dissolves.
Strain the mixture through a fine sieve into a large mixing bowl to remove any egg solids.
Whip the remaining 1 cup of heavy cream with the salt until soft peaks form.
Fold the whipped cream gently into the cooled vanilla mixture until no streaks remain.
Spoon the mousse into serving glasses or dishes, cover with plastic wrap, and refrigerate for at least 3 hours or until set.
Serve chilled, garnished with additional whipped cream or fresh berries, if desired.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.1 g | 228% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 490 mg | 21% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 101.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
