Vanilla Mousse (Egg Yolk Glaze Base)

Ingredients

• 240 ml Whole Milk (full‑fat, room temperature)
• 240 ml Heavy Cream (for the on‑glaze base, cold)
• 1 tsp Vanilla Extract (pure vanilla extract)
• 4 Egg Yolks (large, room temperature)
• 65 g Granulated Sugar (fine granulated)
• 2 tsp Unflavored Gelatin (powder, bloomed in 2 tbsp cold water)
• 360 ml Heavy Cream (chilled, for whipping to soft peaks)
• 100 g Fresh Berries (optional) (for garnish)

Instructions

1. Bloom the gelatin

   Sprinkle 2 tsp gelatin over 2 tbsp cold water in a small bowl. Let sit for 5 minutes until fully hydrated.

   Time: PT5M

2. Heat milk and cream

   Combine 240 ml whole milk, 240 ml heavy cream, and vanilla extract in a small saucepan. Heat over medium‑low, stirring occasionally, until the mixture reaches a gentle scald (about 85 °C).

   Time: PT5M

   Temperature: 85°C

3. Whisk egg yolks and sugar

   In a separate bowl, whisk 4 egg yolks with 65 g granulated sugar until the mixture is pale, thick, and the sugar is fully dissolved (about 2 minutes).

   Time: PT2M

4. Temper the egg yolk mixture

   Slowly pour about a third of the hot milk‑cream mixture into the egg yolk bowl while whisking constantly. Then whisk the tempered yolk mixture back into the saucepan.

   Time: PT2M

5. Cook the on‑glaze

   Continue cooking the combined mixture over medium‑low heat, whisking constantly, until the temperature reaches 83 °C. The mixture will thicken slightly but will still be pourable.

   Time: PT5M

   Temperature: 83°C

6. Incorporate gelatin and blend

   Remove the saucepan from the heat. Add the bloomed gelatin and whisk until fully dissolved. Then blend the entire mixture with an immersion blender for 30 seconds to achieve a smooth, glossy texture.

   Time: PT2M

7. Cool the glaze

   Transfer the on‑glaze to a large wide bowl and let it sit at room temperature until it cools to 30‑35 °C (about 30 minutes). Stir occasionally to release surface heat.

   Time: PT30M

   Temperature: 30-35°C

8. Whip the cream

   While the glaze cools, whip 360 ml chilled heavy cream in a clean bowl with a hand mixer until soft peaks form (just before the peaks become firm).

   Time: PT5M

9. Fold whipped cream into the glaze

   Add the whipped cream to the cooled glaze in 3‑4 portions. Start each addition with a gentle whisk, then finish folding with a rubber spatula until fully incorporated and no streaks remain.

   Time: PT5M

10. Pipe and chill

    Transfer the finished mousse to a piping bag and pipe into individual glass jars or ramekins. Smooth the tops, cover, and refrigerate for at least 3 hours (or overnight) until set.

    Time: PT2M

Nutrition Facts

Calories

453

Protein

3.7 g

Carbohydrates

13 g

Fat

37 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, unsweetened almond milk (will affect richness)
• Instead of Heavy Cream: half‑and‑half (less rich)
• Instead of Vanilla Extract: seeds from 1/2 vanilla bean
• Instead of Egg Yolks: pasteurized egg yolks
• Instead of Granulated Sugar: caster sugar
• Instead of Unflavored Gelatin: agar‑agar powder (1 tsp, adjust liquid)
• Instead of Heavy Cream: coconut cream (dairy‑free)
• Instead of Fresh Berries (optional): fruit jam, chocolate shavings

Equipment Needed

• Small saucepan
• Mixing bowls
• Whisk
• Thermometer (probe or candy)
• Immersion blender (optional)
• Large wide mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Piping bag (or zip‑top bag) (optional)
• Glass jars or ramekins (optional)

Critical Steps — Do Not Skip

• Bloom the gelatin fully
• Temper the egg yolk mixture correctly to avoid curdling
• Cook the glaze to exactly 83 °C – not higher
• Cool the glaze to 30‑35 °C before folding in whipped cream
• Fold gently to retain air

Chef Tips from the Video

• For an extra vanilla punch, split a vanilla bean and scrape the seeds into the milk‑cream mixture before heating.
• A splash of bourbon or amaretto can be added to the glaze for an adult twist.
• Use a metal spoon to test the glaze: dip, draw a line with your finger – the line should stay clear.

Troubleshooting

Storage

Refrigerator: Store in sealed containers for up to 3 days.

Freezer: Not recommended – texture may become grainy.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The on‑glaze can be prepared up to 24 h ahead and kept refrigerated; bring to room temperature before folding in whipped cream.
• Whipped cream can be made a few hours ahead and kept chilled; fold just before serving.