French Vanilla Custard Mousse
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 168.1
- Total Fat: 10.2 g
- Cholesterol: 132.4 mg
- Sodium: 47.7 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.0 g
- Protein: 4.2 g
View full nutritional breakdown of French Vanilla Custard Mousse calories by ingredient
Introduction
Insanely rich custard gets lightened with whipped egg whites for a delicious mousse that's perfect for topping fruit or filling cakes. This does contain raw egg whites. Insanely rich custard gets lightened with whipped egg whites for a delicious mousse that's perfect for topping fruit or filling cakes. This does contain raw egg whites.Number of Servings: 12
Ingredients
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2 cups 18% cream
1 vanilla bean, scraped
6 eggs, separated
2/3 cup superfine sugar, separated
1/4 cup cornstarch
1/4 tsp salt
1/2 tsp cream of tartar
Directions
Scald the cream, vanilla seeds and vanilla pod in a heavy saucepan. Remove from heat, remove vanilla pod and set aside to cool slightly.
Meanwhile, beat egg yolks and 1/3 cup sugar in a bowl until the mixture is creamy and pale yellow, and the mixture leaves a "ribbon trail" when the whisk/beaters are lifted.
Beat in the cornstarch.
Slowly add a ladle of the hot cream mixture to the beaten yolks, whisking constantly, to bring them to temperature, then slowly pour the yolk mixture into the pot with the remaining hot cream, still beating constantly.
Return pot to medium heat, whisking constantly (it will thicken as it reaches a boil).
Reduce the heat to low and continue to cook for 2 minutes more, stirring constantly all the while. Remove from heat and strain into a cold bowl.
In a clean bowl, whip egg whites with cream of tartar and remaining sugar until stiff peaks form.
Fold half the whites into the custard mixture to lighten it, then scrape the remaining whites in and gently but quickly fold them in until well mixed but not deflated.
Chill before serving.
*Rich Chocolate Mousse*
Follow recipe as above, adding 4 oz chopped bittersweet chocolate to the cream mixture and melting in. Add 2 tbsp extra superfine sugar and 1/4 cup cocoa powder in place of the cornstarch in the custard.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Meanwhile, beat egg yolks and 1/3 cup sugar in a bowl until the mixture is creamy and pale yellow, and the mixture leaves a "ribbon trail" when the whisk/beaters are lifted.
Beat in the cornstarch.
Slowly add a ladle of the hot cream mixture to the beaten yolks, whisking constantly, to bring them to temperature, then slowly pour the yolk mixture into the pot with the remaining hot cream, still beating constantly.
Return pot to medium heat, whisking constantly (it will thicken as it reaches a boil).
Reduce the heat to low and continue to cook for 2 minutes more, stirring constantly all the while. Remove from heat and strain into a cold bowl.
In a clean bowl, whip egg whites with cream of tartar and remaining sugar until stiff peaks form.
Fold half the whites into the custard mixture to lighten it, then scrape the remaining whites in and gently but quickly fold them in until well mixed but not deflated.
Chill before serving.
*Rich Chocolate Mousse*
Follow recipe as above, adding 4 oz chopped bittersweet chocolate to the cream mixture and melting in. Add 2 tbsp extra superfine sugar and 1/4 cup cocoa powder in place of the cornstarch in the custard.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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