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Vanilla Mousse (Egg Yolk Glaze Base)
A light, airy vanilla mousse made with a silky egg‑yolk glaze (on‑glaze) and folded with softly‑whipped cream. The gelatin gives just enough stability for serving in jars or as a molded cake. Perfect for a elegant dessert that can be topped with fresh berries, fruit compote, or chocolate crumbs.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • The on‑glaze reaches >80 °C – handle with care to avoid burns.
- • Use a thermometer to prevent over‑cooking the custard.
- • Gelatin is derived from animal collagen – keep out of reach of children.
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