Description
A luxurious and light dessert, this Classic French Vanilla Mousse is silky smooth and bursting with vanilla flavor. Perfect for special occasions or as a sweet treat after dinner, this mousse combines rich creaminess with an airy texture for the ultimate indulgence.
Ingredients
Scale
- 1 cup heavy cream, chilled
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 1/2 teaspoon gelatin powder (optional, for extra stability)
- 1 tablespoon cold water (if using gelatin)
Instructions
- Prepare Gelatin (Optional): If using gelatin, sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for 5-10 minutes to bloom.
- Whisk the Egg Yolks: In a medium heatproof bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture is pale and smooth.
- Heat the Cream: In a saucepan, heat 1/2 cup of the heavy cream over medium heat until it just begins to simmer (do not boil). Remove from the heat.
- Temper the Eggs: Slowly pour the hot cream into the egg yolk mixture while whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 3-4 minutes). Do not allow it to boil. Remove from the heat.
- Add Gelatin (Optional): If using gelatin, heat the bloomed gelatin in the microwave for about 10-15 seconds until it becomes liquid. Stir it into the egg yolk mixture and set aside to cool slightly.
- Whip the Remaining Cream: In a separate bowl, whip the remaining 1/2 cup of heavy cream to stiff peaks using an electric mixer. Be sure the cream is chilled for best results.
- Combine: Once the egg mixture has cooled slightly, gently fold the whipped cream into the egg mixture until fully incorporated. The mousse should be light and airy.
- Chill: Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
- Serve: Serve chilled, topped with shaved chocolate, fresh berries, or a dollop of whipped cream, if desired.
Notes
- Gelatin is optional but will help the mousse hold its shape if you’re planning to serve it for an extended period or in warmer conditions.
- You can make the mousse ahead of time, as it keeps well in the fridge for up to 3 days.
- For a different flavor twist, try adding a splash of liqueur like Grand Marnier or Amaretto.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Whipping, Cooking
- Cuisine: French