The reason vanilla mousse is such a beloved dessert is thanks to its airy, fluffy texture, but achieving a cloud-like mousse requires more than just skill. Without patience, your dessert is bound ...

For this recipe, I suggest the use of a hand mixer for whipping the egg yolks and syrup.You can use a stand mixer, but I find that it’s sometimes hard for the beater to reach only 2 egg yolks in ...

Preparation 1. In a large heatproof bowl, whisk together the sugar, salt and egg yolks until smooth. Place over a pot of simmering water (make sure the bottom of the bowl isn’t directly touching ...

And for those who, unlike Moua, aren’t fans of chocolate overload, the chef suggests pairing the mousse with vanilla ice cream or even creme fraiche for a tangy bite that cuts through the sweetness.

Cut vanilla bean in half lengthwise, and scrape out seeds. Transfer seeds to a large bowl; reserve pod for another use (see Tip). Add condensed milk, vanilla, and salt to vanilla seeds in a large ...

Add recipes to your saved list and come back to them anytime. Got it. Print. Share. ... Vanilla mousse. 3 egg whites. 4 tbsp caster sugar. 1 vanilla bean, scraped. 300ml thickened cream. Method.

1. Have on hand 4 custard cups or glasses (1 cup capacity each). 2. In a heavy-based saucepan, bring 2 inches of water to a boil. Set the chocolate in a heatproof bowl over hot, but not boiling ...