Vanilla mousse
Description
The dish is prepared without unnecessary complications. Mousse was invented in France specifically for the royal nobility. The word denoting this dessert translates as "foam." For the dish, an aromatic base and a special thickener are essential. Many recipes have already been created around the world, but I will share the most classic one, which pairs perfectly with bananas and chocolate. The finished dessert can be served at the table.
Instructions
- 1
Step 1
Soak the gelatin in cold boiled water for 40 minutes in advance until completely dissolved.
- 2
Step 2
Separate the egg whites from the yolks. Beat the yolks with sugar until thick and foamy.
- 3
Step 3
In a saucepan, mix the milk with 150 ml of cream and bring to a boil over low heat. Then gradually pour in the yolk mixture, stirring constantly. The mixture should thicken. After that, add the swollen gelatin, mix well, and let it cool.
- 4
Step 4
Whip 100 ml of cream. Add essence to the milk mixture, then gently mix in the whipped cream.
- 5
Step 5
All that remains is to pour our future mousse into molds. Then place it in the freezer for 2 hours — and serve to your guests! Decorate before serving.