Vanilla mousse
6 servings
30 minutes
Recipe from Dominique Ansel's book "Anyone can bake. A unique dessert designer from the best pastry chef in the world.
1
Dissolve the gelatin: in a small bowl, combine the gelatin with cold water.
- Gelatin: 13 g
- Water: 23 ml
2
Stir with a spoon until the gelatin dissolves.
3
Make a hot milk mixture: combine milk and vanilla seeds in a medium saucepan.
- Whole milk: 405 ml
- Vanilla pod: 1 piece
4
Bring to a boil over medium heat.
5
Remove from heat and pour in the diluted gelatin.
6
Mix until homogeneous.
7
Prepare English cream: whisk egg yolks with sugar in a large bowl.
- Egg yolk: 7 pieces
- Sugar: 50 g
8
Without stopping to whisk, pour in some hot milk mixture and mix until smooth.
9
Add a bit more milk mixture and mix again.
10
Pour the obtained mixture into the pot with the remaining milk.
11
Prepare English cream: heat the egg-milk mixture over medium-low heat, stirring gently with a spatula until it thickens enough to coat the back of the spatula evenly, about 10 minutes.
12
Remove from heat.
13
Let cool to room temperature for about 30 minutes or place in the refrigerator for 10-15 minutes.
14
Whip the cream in a stand mixer with a whisk attachment (or in a large bowl with a hand mixer) on medium speed until soft peaks form, about 5 minutes.
- Whipping cream 33%: 420 ml
15
Finish preparing the mousse: gradually pour the English cream into the whipped cream, gently mixing with a spatula without stirring too actively or for too long. If making a mousse cake, use the mousse immediately. If making a layered cake, cover the mousse with plastic wrap and refrigerate for about 5 minutes to thicken.
