The egg-vanilla mousse - ReCiPes

The egg-vanilla mousse

In the world there are more than 120
recipes of various types of mousses. And not all of the mousses sweet. They are prepared even
from fish and meat. But today we propose to cook a sweet delicate mousse,
foamy heavenly dessert.

  • 35% cream 270 ml
  • Cow milk 300 ml
  • Sugar 70 g
  • Vanilla sugar 2 tsp
  • Chicken egg 3 PCs
  • Gelatin 10 g

  • Gelatin pour cold water for forty-fifty minutes to dissolve.
  • Eggs divided into whites and yolks. Whisk the egg yolks with the sugar in a thick foam.
  • Milk mixed with half the cream and, stirring constantly on low heat, bring to a boil. Now add a teaspoon of the foam from the egg yolks with the sugar, stirring constantly. The mixture should thicken, but in any case not to boil.
  • Remove from heat the saucepan with the mixture, spread the dissolved gelatin, stir. Let him cool off.
  • The remaining heavy cream, well chilled, whisk necessarily as a mixer, not a blender.
  • When the gelatin mixture has cooled, spoon to add the whipped cream, stirring constantly.
  • Spread into molds and put in the freezer for 60-80 minutes. It is possible to decorate with fruit, chocolate chips, mint leaves. Bon appetit!

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