Classic French Vanilla Mousse (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 cups (360 ml) heavy whipping cream, divided
02 -
1 1/2 teaspoons gelatin powder (1 pouch)
03 -
4 large egg yolks
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1/2 cup (100 g) granulated sugar
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1/4 teaspoon salt
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1 1/2 cups (360 ml) whole milk
07 -
2 teaspoons vanilla bean paste
# Instructions:
01 -
Pour 2 tablespoons heavy cream into a small bowl and sprinkle gelatin evenly over the cream. Set aside to bloom.
02 -
In a large bowl, whisk together egg yolks, sugar, and salt until combined.
03 -
Combine whole milk and vanilla in a saucepan over medium-high heat. Heat until bubbles form around edges, whisking constantly, about 5 minutes. Remove from heat and reduce to medium-low.
04 -
Slowly whisk 1/2 cup hot milk into egg yolks, then return mixture to saucepan. Cook, whisking constantly, until mixture boils and thickens, about 10 minutes.
05 -
Heat bloomed gelatin in microwave in 10-second increments until hot. Stir into hot custard until well combined.
06 -
Transfer custard to large bowl, press plastic wrap onto surface, and chill 2-3 hours until completely cooled.
07 -
Whip remaining cream to medium peaks. Gently fold into cooled custard in three batches. Divide into serving bowls and refrigerate at least 2 hours until set.
# Notes:
01 -
Use gelatin powder, not sheets, for best results.
02 -
Vanilla extract can be substituted for vanilla bean paste.
03 -
Can be stored covered in refrigerator for up to 5 days.
04 -
Can be frozen for up to 2 months.