Description
Classic French Vanilla Mousse offers a smooth, airy dessert made with rich vanilla custard and whipped cream. This elegant, no-bake mousse combines the delicate flavors of vanilla bean and creamy custard for a timeless treat that’s perfect for any occasion.
Ingredients
Scale
Gelatin Preparation
- 1½ teaspoons unflavored gelatin
- 2 tablespoons cold water
Custard Base
- 1 cup whole milk
- 1 vanilla bean (or 1½ teaspoons pure vanilla extract)
- 3 large egg yolks
- â…“ cup granulated sugar
- Pinch of salt
Whipped Cream
- 1 cup heavy whipping cream
Instructions
- Bloom Gelatin: In a small bowl, sprinkle the gelatin over cold water and allow it to bloom for 5 minutes, letting it absorb the liquid and soften.
- Heat Milk with Vanilla: In a saucepan over medium heat, warm the milk until steaming but not boiling. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both seeds and pod to the milk to infuse flavor. After heating, remove from heat and discard the vanilla pod.
- Whisk Egg Yolks and Sugar: In a mixing bowl, vigorously whisk together egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale in color and slightly thickened.
- Temper Egg Mixture: Slowly drizzle the warm vanilla-infused milk into the egg yolk mixture, whisking constantly to prevent curdling. Then, pour the combined mixture back into the saucepan.
- Cook Custard: Cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, reaching a temperature of about 170–175°F. Be careful not to overcook to avoid scrambling the eggs.
- Incorporate Gelatin and Vanilla: Remove the custard from heat and stir in the bloomed gelatin until fully dissolved. If using vanilla extract instead of the bean, add it now. Allow the custard to cool to room temperature, stirring occasionally to prevent a skin from forming.
- Whip Cream: In a cold bowl, whip the heavy cream until soft peaks form, achieving a light and airy texture.
- Fold Custard into Cream: Gently fold the cooled custard base into the whipped cream in batches, blending carefully to maintain the mousse’s airy consistency without deflating the whipped cream.
- Chill and Serve: Spoon or pipe the finished mousse into serving glasses or bowls. Chill in the refrigerator for at least 3 hours until set. Serve chilled, optionally garnished with whipped cream, fresh berries, or chocolate shavings.
Notes
- Use pasteurized eggs if you have concerns about consuming raw or lightly cooked egg yolks for food safety.
- This mousse can be prepared a day in advance and stored covered in the refrigerator for convenience.
