Vanilla Mousse Recipe
Vanilla mousse is a light, fluffy and creamy mousse filled with flecks of sweet vanilla bean. This vanilla bean mousse is perfect easy to make with a few ingredients. Serve this mousse alongside cake or with fruit for the perfect simple dessert.
Equipment
- 1 stand mixer with whisk attachment or hand mixer with beaters
- 1 microwave safe bowl
Ingredients
- 1½ teaspoons unflavored gelatin
- 2 tablespoons (30 ml) water
- 1½ cups (360 ml) cold heavy cream
- ¼ - ⅓ cup (30 - 40 g) powdered sugar
- 2 teaspoons vanilla bean paste
- ⅛ teaspoon salt
Instructions
- Place a mixing bowl and whisk in the fridge or freezer about 30 minutes before starting the recipe. Bloom the gelatin by sprinkling the powdered gelatin over water. The mixture should remain liquid. If the gelatin becomes solid, heat the bowl in the microwave for 5 - 10 seconds, stir well and cool briefly before using in the whipped cream. Set aside for now.1½ teaspoons unflavored gelatin, 2 tablespoons (30 ml) water
- Add the heavy cream, powdered sugar, vanilla bean paste and salt to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 2 - 3 more minutes or until the creamy mousse has whipped to soft peaks.1½ cups (360 ml) cold heavy cream, ¼ - ⅓ cup (30 - 40 g) powdered sugar, 2 teaspoons vanilla bean paste, ⅛ teaspoon salt
- Add the gelatin to the softly whipped cream. Increase the speed of the mixer to medium for an additional 1 - 2 minutes. Whip the heavy cream to medium stiff peaks.
- If you would like to pipe the mousse into serving cups or dishes transfer the mousse to a piping bag fitted with a star piping tip or simply scoop into your preferred dish. Transfer the mousse dessert cups to the fridge to set for at least 1 - 2 hours and up to overnight. Right before serving, top with mousse with fresh fruit or cubes of cake and enjoy.
Notes
Store: Make sure the vanilla mousse is completely covered with plastic wrap. Store in the fridge for up to 1 - 2 days after making. This dessert tastes best up to 1 - 2 days after making.
Serve: This vanilla mousse is delightful when enjoyed plain. It’s also especially delicious when served with fresh fruit or alongside pieces or cubes of cake or brownies.
Vanilla Mousse without Gelatin: If you would like to prepare this vanilla bean mousse without gelatin, omit the gelatin and water. Use 4 oz. (113 g) cream cheese or mascarpone cheese in place the gelatin and water. Use the same ratio of ingredients from this vanilla mousse recipe but follow the mixing steps from my Mascarpone Frosting recipe.
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