French pastry chefs whip gelatin at exactly 140°F—too hot and it won't set, too cool and it clumps.
Vanilla Mousse for Log Cake or Dessert
Indulge in the light and airy delight of our Vanilla Mousse, an irresistible treat that elevates any log cake or dessert! Made with rich heavy cream and fragrant vanilla bean, this luscious mousse is whipped to perfection for a velvety texture that melts in your mouth. Whether you're layering it in a cake or serving it solo, this mousse is sure to impress and satisfy your sweet cravings!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 2 jaunes d’œufs
- 360g de crème entière (12.7 oz)
- 145g de lait (5.12 oz)
🫙Pantry Staples(2)
- 36g de sucre (0.18 cup)
- 1 gousse de vanille
📦Other(1)
- 3 feuilles de gélatine
👨🍳 Instructions
- 1
Start by placing the milk in a saucepan.
- 2
Scrape the seeds from the vanilla bean.
- 3
Soak the gelatin sheets in cold water.
- 4
Heat the milk over medium heat until it boils.
- 5
In a bowl, whisk the egg yolks and sugar together.
- 6
Once the milk is boiling, remove from heat and add it to the egg yolk mixture.
- 7
Remove the vanilla bean pod and return the mixture to low heat.
- 8
Stir until the mixture thickens slightly, resembling a custard.
- 9
Remove from heat and add the drained gelatin, mixing until fully dissolved.
- 10
Let the mixture cool.
- 11
Whip the heavy cream until stiff peaks form.
- 12
Gently fold the whipped cream into the cooled vanilla mixture.
- 13
Pour the mousse into your dessert molds.
💡 Pro Tips
- ✓Heat your custard base to exactly 170-175°F while stirring constantly - this temperature range coagulates egg proteins for thickening without scrambling, creating the perfect nappe consistency.technique170-175°F
- ✓Bloom gelatin sheets in ice water for 5-10 minutes until they feel like wet rubber, then squeeze out excess water before adding to warm custard to prevent lumps and ensure smooth incorporation.timing5-10 minutes
- ✓Temper the hot milk by adding only 1/3 initially to the egg yolk mixture while whisking vigorously - this prevents the 140°F+ milk from instantly cooking the yolks into scrambled bits.technique140°F+
- ✓Cool your custard base to 80-85°F before folding in whipped cream, as temperatures above 90°F will deflate the cream and reduce mousse volume by up to 50%.timing80-85°F
- ✓Scrape vanilla bean seeds into the cold milk before heating to extract maximum vanillin compounds - heat activates the flavor molecules more effectively than adding to hot liquid.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
French pastry chefs whip gelatin at exactly 140°F—too hot and it won't set, too cool and it clumps.
Vanilla Mousse for Log Cake or Dessert
Indulge in the light and airy delight of our Vanilla Mousse, an irresistible treat that elevates any log cake or dessert! Made with rich heavy cream and fragrant vanilla bean, this luscious mousse is whipped to perfection for a velvety texture that melts in your mouth. Whether you're layering it in a cake or serving it solo, this mousse is sure to impress and satisfy your sweet cravings!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 2 jaunes d’œufs
- 360g de crème entière (12.7 oz)
- 145g de lait (5.12 oz)
🫙Pantry Staples(2)
- 36g de sucre (0.18 cup)
- 1 gousse de vanille
📦Other(1)
- 3 feuilles de gélatine
👨🍳 Instructions
- 1
Start by placing the milk in a saucepan.
- 2
Scrape the seeds from the vanilla bean.
- 3
Soak the gelatin sheets in cold water.
- 4
Heat the milk over medium heat until it boils.
- 5
In a bowl, whisk the egg yolks and sugar together.
- 6
Once the milk is boiling, remove from heat and add it to the egg yolk mixture.
- 7
Remove the vanilla bean pod and return the mixture to low heat.
- 8
Stir until the mixture thickens slightly, resembling a custard.
- 9
Remove from heat and add the drained gelatin, mixing until fully dissolved.
- 10
Let the mixture cool.
- 11
Whip the heavy cream until stiff peaks form.
- 12
Gently fold the whipped cream into the cooled vanilla mixture.
- 13
Pour the mousse into your dessert molds.
💡 Pro Tips
- ✓Heat your custard base to exactly 170-175°F while stirring constantly - this temperature range coagulates egg proteins for thickening without scrambling, creating the perfect nappe consistency.technique170-175°F
- ✓Bloom gelatin sheets in ice water for 5-10 minutes until they feel like wet rubber, then squeeze out excess water before adding to warm custard to prevent lumps and ensure smooth incorporation.timing5-10 minutes
- ✓Temper the hot milk by adding only 1/3 initially to the egg yolk mixture while whisking vigorously - this prevents the 140°F+ milk from instantly cooking the yolks into scrambled bits.technique140°F+
- ✓Cool your custard base to 80-85°F before folding in whipped cream, as temperatures above 90°F will deflate the cream and reduce mousse volume by up to 50%.timing80-85°F
- ✓Scrape vanilla bean seeds into the cold milk before heating to extract maximum vanillin compounds - heat activates the flavor molecules more effectively than adding to hot liquid.ingredient