Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1/4 cup cold water
- 2 teaspoons unflavored gelatin
Special equipment needed:
- Electric mixer
- Mixing bowls
- Whisk
- Saucepan
- Rubber spatula
- Serving glasses or bowls
Step-by-step instructions:
1. In a saucepan, combine the egg yolks, sugar, and cold water. Whisk until well combined.
2. Place the saucepan over medium heat and continue whisking until the mixture thickens and coats the back of a spoon.
3. Remove the saucepan from the heat and add the unflavored gelatin. Whisk until the gelatin is completely dissolved.
4. Add the vanilla extract to the mixture and whisk until well combined.
5. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the egg yolk mixture into the whipped cream using a rubber spatula.
7. Divide the mixture evenly into serving glasses or bowls.
8. Refrigerate the mousse for at least 2 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate the mousse for at least 2 hours or until set.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 440
Fat: 38g
Carbohydrates: 21g
Protein: 4g
Sodium: 45mg
Sugar: 19g
Substitutions for ingredients:
- You can use vanilla bean paste instead of vanilla extract.
- You can use honey or maple syrup instead of granulated sugar.
- You can use agar agar powder instead of unflavored gelatin for a vegetarian option.
Variations:
- Add fresh berries or fruit puree to the mousse for a fruity twist.
- Add chocolate chips or cocoa powder for a chocolatey version.
- Add a splash of liqueur, such as Grand Marnier or Kahlua, for an adult version.
Tips and tricks:
- Make sure the egg yolk mixture is completely cooled before folding it into the whipped cream to prevent the cream from melting.
- Use a metal mixing bowl to whip the cream as it will help it whip faster.
- Chill the serving glasses or bowls before adding the mousse to help it set faster.
Storage instructions:
Store the mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This mousse is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the mousse in clear glass bowls or glasses to show off the layers.
- Top with fresh berries or fruit puree for a pop of color.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Serve with a glass of sparkling wine or champagne for a special occasion.
- Pair with a fruit salad for a light and refreshing dessert.
Suggested side dishes:
- Serve with shortbread cookies or biscotti for a crunchy texture.
Troubleshooting advice:
- If the mousse is too runny, chill it for longer until it sets.
- If the mousse is too thick, add a splash of heavy cream and fold gently until desired consistency is reached.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the mousse in the refrigerator to prevent bacterial growth.
Food history:
Mousse is a French dessert that originated in the 18th century. It is traditionally made with whipped cream and egg whites, but this recipe uses only whipped cream and egg yolks for a richer flavor.
Flavor profiles:
This vanilla mousse is sweet and creamy with a hint of vanilla flavor.
Serving suggestions:
Serve this vanilla mousse as a dessert after a dinner party or special occasion.
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