Description
This classic vanilla mousse is a simple yet elegant dessert with a creamy texture and rich vanilla flavor. It’s light, fluffy, and perfect for any occasion, from casual family dinners to formal gatherings. A no-bake recipe that can be prepared ahead of time.
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
- Bloom the gelatin: Pour 2 tablespoons of heavy cream into a small bowl. Sprinkle the gelatin powder over the cream and set it aside to bloom.
- Prepare the egg mixture: In a large bowl, whisk together the egg yolks, sugar, and salt. Set aside.
- Heat the milk and vanilla: In a saucepan over medium-high heat, combine the milk and vanilla. Heat until bubbles form around the edges, about 5 minutes. Remove from heat.
- Temper the egg yolks: Gradually add ½ cup of the hot milk mixture to the egg yolk mixture, whisking constantly to avoid scrambling the eggs. Return the egg mixture to the saucepan and continue to cook, whisking constantly, until it thickens and starts to boil, about 10 minutes.
- Add the gelatin: Heat the bloomed gelatin in the microwave in 10-second increments until hot to the touch. Stir it into the custard mixture until fully combined.
- Chill the custard: Transfer the custard to a large bowl and cover it with plastic wrap, pressing it directly onto the surface of the custard. Chill in the refrigerator for at least 2-3 hours.
- Whip the cream: Whip the remaining heavy cream until medium peaks form.
- Fold in the whipped cream: Gently fold the whipped cream into the cooled custard in three batches, being careful not to deflate the whipped cream.
- Chill the mousse: Spoon the mousse into serving bowls and refrigerate for at least 2 hours or until set.
- Serve: Garnish with whipped cream, fresh fruit, or chocolate sauce.
Notes
- Rum or Bourbon Mousse: Add 2 tablespoons of rum or bourbon to the gelatin mixture instead of heavy cream for a festive twist.
- Spiced Mousse: Add ½ teaspoon cinnamon, ¼ teaspoon allspice (or nutmeg), and an optional pinch of cayenne pepper to the milk while heating it for a spiced holiday version.
- Toppings: White chocolate shavings, chocolate sauce, fresh fruits like raspberries and strawberries, or chopped nuts (hazelnuts or almonds) make delightful additions.
- Storage: Store the mousse covered in the refrigerator for up to 5 days.
- Freezing: Freeze in an airtight container for up to 2 months. Defrost in the refrigerator before serving.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 60mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg
