This recipe creates a light, airy, and creamy mousse that’s perfect for a simple dessert. It’s versatile and can be flavored with vanilla or custard, depending on your preference. The texture is smooth and melt-in-your-mouth, making it a delightful treat.
Ingredients:
- 4 large eggs, separated
- 1/2 cup granulated sugar (divided)
- 1 cup milk or heavy cream (for richer flavor)
- 1 teaspoon vanilla extract (or 1/2 teaspoon custard powder for custard flavor)
- Pinch of salt
- Optional: 1 teaspoon gelatin powder (for a firmer mousse)
- Optional: 2 tablespoons water (for gelatin)
Instructions:
- Prepare Gelatin (If Using): If using gelatin, sprinkle it over 2 tablespoons of cold water in a small bowl. Let it sit for 5 minutes to soften. Then, microwave for 10-15 seconds until dissolved. Allow it to cool slightly.
- Heat Milk/Cream: In a saucepan, heat the milk or heavy cream over medium heat until it’s just simmering. Remove from heat.
- Whisk Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and 1/4 cup of sugar until pale and creamy.
- Temper Egg Yolks: Slowly pour the hot milk/cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Cook Custard Base: Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not boil.
- Add Flavoring: Remove from heat and stir in the vanilla extract (or custard powder) and the cooled gelatin (if using). Let it cool to room temperature.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Fold Egg Whites into Custard Base: Gently fold the whipped egg whites into the cooled custard base in two or three additions, being careful not to deflate the egg whites.
- Chill the Mousse: Pour the mousse into individual serving glasses or a large serving dish. Cover and chill in the refrigerator for at least 2 hours, or until set.
- Serve: Serve the chilled mousse as a light and creamy dessert.
Tips and Notes:
- Custard Powder: If using custard powder, mix it with a little bit of the hot milk/cream before adding it to the rest to prevent lumps.
- Gelatin (Optional): Gelatin provides a firmer texture. If you prefer a softer mousse, you can skip it.
- Flavor Variations: You can add other flavor extracts or liqueurs to the mousse for different variations.
- Whipped Cream Topping: For an extra touch, top the mousse with whipped cream before serving.
- Chocolate Mousse: For a chocolate mousse, melt some dark chocolate and fold it into the cooled custard base before adding the egg whites.