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Vanilla Bean Mousse

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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! :)"

- soupereasy

Cuisine: AmericanMain Ingredient: Vanilla Bean

(4.5, 2) 100% would make again (reviews)

11 people want to try | 26 have favorited


Ingredients

Ready in 2 hours
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Servings          
Original recipe makes 6
1 Vanilla bean
0.6667 cupSugar
2 egg whites
1 cupHeavy cream

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!

Notes

Excellent alone...or better yet, on top of vanilla bean cheesecake!

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Calories Per Serving: 160
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Vanilla Bean Mousse Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
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! :)
3 years, 1 weeks, 5 days, 20 hours, 52 minutes ago
Excellent alone...or better yet, on top of vanilla bean cheesecake! [I posted this recipe.]
3 years, 7 months, 3 weeks, 18 hours, 56 minutes ago

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