Vanilla Bean Mousse

2 reviews, 4.5 star(s). 100% would make again

Ready in 2 hours

This mousse is fabulous alone, but even better still on top of vanill bean cheesecake!


1 Vanilla bean
0.6667 cup Sugar
2 egg whites
1 cup Heavy cream

Original recipe makes 6



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!

Alert editor   
Calories Per Serving: 160 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Vanilla Bean Mousse

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

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 5y ago

Excellent alone...or better yet, on top of vanilla bean cheesecake! [I posted this recipe.]
meishmeish 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free