Vanilla Bean Mousse
This mousse is fabulous alone, but even better still on top of vanill bean cheesecake!
"In fact I have made it twice in the last couple of weeks and it is a keeper!
The second time I decreased the sugar to 1/3cup with the cream and 1/4 cup with the egg whites. I think next time I will go with 1/2 cup total.
I chilled it in wine glasses and served with fresh berries. It was a hit! :)"
11 people want to try | 26 have favorited
Vanilla Bean Mousse Preparation
Whip heavy cream with vanilla bean seeds and 1/3 cup sugar until soft peaks form (err on the side of slightly overwhipped). Set aside. Next, in a medium mixing bowl, beat egg whites until foamy. Add 1/3 cup sugar and beat until stiff peaks form.
Fold together the whipped cream mixture and the egg mixtures (I folded the eggs into the whipped cream). Gently pour into individual serving dishes and refrigerate at least six hours, or overnight. Serve!
Excellent alone...or better yet, on top of vanilla bean cheesecake!
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Vanilla Bean Mousse Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven