Vanilla Mousse

Category: Desserts


1 1/2 cups sugar
1 cup water
8 egg yolks
2 vanilla beans, split lengthwise
1 quart heavy cream
Pure vanilla extract to taste


Boil sugar, water and vanilla bean rapidly for 5 minutes. Cool. Beat egg yolks on top of a double boiler and whip into the syrup gradually. Cook custard over very hot, but not boiling water, stirring constantly, until it becomes creamy and thick. Remove vanilla beans, and scrape out seeds. Rub custard through a sieve and stir over a bowl of ice water until it cools. Whip 1 quart heavy cream until it is stiff enough to hold a shape, add vanilla extract to taste, and fold the cream into the cooled custard.This can be frozen and served half-frozen, or it can be spooned into cups and served chilled. Decorate with crystalized flowers, shaved chocolate, etc. if desired. Flavored liqueurs can be added instead of the vanilla extract for a delicate secondary-flavor, if desired. Serves 6 to 10, depending on serving size.

Cooking Time: 15-20 minutes.

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