Name: Classic French Vanilla Mousse Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: French
Ingredients: 1 ½ cups (12 fl. oz.) whole milk; 4 large egg yolks; ½ cup (100 grams) granulated sugar; 2 tablespoons (16 grams) cornstarch; 1 vanilla bean; 2 cups (16 fl. oz.) whipping cream; 1 ½ teaspoons plain gelatin; 2 tablespoons cold water

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Introduction

If you’re looking for a light, elegant, and simple dessert, this classic French vanilla mousse is the perfect choice. It’s a fluffy, custard-based mousse with a rich vanilla flavor, served cold and requiring no baking. This refreshing dessert is sure to impress with its smooth texture and delicate taste.

Three clear glass dessert cups each hold one thick layer of pale yellow custard with a smooth and creamy texture. On top of each custard layer, three bright red raspberries are neatly placed, adding a fresh and colorful contrast. The cups stand on a soft white textured cloth placed over a white marbled surface, with more raspberries scattered around the base. Next to the front cup, three silver spoons rest on a transparent pink glass plate. The background is a white marbled texture, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (12 fl. oz.) whole milk
4 large egg yolks
½ cup (100 grams) sugar
2 tablespoons (16 g) cornstarch
1 vanilla bean
2 cups (16 fl. oz.) whipping cream
1 ½ teaspoons plain gelatin
2 tablespoons cold water

Instructions

Step 1: Separate the eggs, placing the yolks in a small bowl and setting aside or discarding the whites. Whisk together the egg yolks, sugar, and cornstarch until smooth with no lumps. If the mixture is too thick, add a tablespoon or two of milk to help stir.
Step 2: Split the vanilla bean lengthwise and scrape out the seeds. Place the seeds and pod in a small pot and pour the milk over them. Heat until steaming.
Step 3: Slowly pour some of the hot milk into the egg yolk mixture, whisking constantly to gradually warm the eggs without cooking them. Return the mixture to the pot.
Step 4: Warm the mixture over medium-low heat, stirring constantly until it bubbles and thickens enough to coat the back of a spoon. Remove from heat.
Step 5: Strain the custard through a fine-mesh sieve into a bowl to remove cooked bits and vanilla pod. Cover the surface with plastic wrap to prevent a skin from forming and chill for at least 2–4 hours.
Step 6: For the stabilized whipped cream, sprinkle gelatin over cold water in a small bowl and let it absorb for 5–10 minutes. Whip the cream to soft peaks in a chilled bowl.
Step 7: Melt the gelatin gently in the microwave or over a low burner and, while whipping the cream, slowly drizzle the gelatin in. Continue whipping to stiff peaks.
Step 8: Stir about a quarter of the whipped cream into the chilled custard to loosen it. Then fold this mixture gently back into the remaining whipped cream until fully combined, avoiding deflation.
Step 9: Spoon or pipe the mousse into serving cups and chill for at least 2 hours until set.
Step 10: When ready to serve, garnish with fresh berries, a dollop of whipped cream, shaved chocolate, or a sprig of mint as desired.

Tips & Variations

Use vanilla bean paste if you can’t find fresh vanilla beans—it provides strong vanilla flavor without the scraping step.
If you prefer a non-stabilized mousse, you can skip the gelatin, but the mousse may lose its texture more quickly.
Try folding in fresh fruit purees or finely chopped fruits for a fruity twist.
For a dairy-free version, substitute coconut cream for the whipping cream and use a plant-based milk for the custard, adjusting thickening as needed.

Storage

Store the mousse covered in the refrigerator for up to 3 days. Keep it chilled until serving to maintain its fluffy texture. If the mousse softens or weeps slightly after storage, a quick whip before serving can help restore some volume, or simply serve immediately for best texture.

How to Serve

The image shows three clear glass dessert cups filled with a thick, creamy pale yellow mousse that has tiny black vanilla specks, each cup topped with three bright red raspberries. The mousse in each glass is smooth with soft peaks and swirls on the surface. Some fresh raspberries are also scattered on a white marbled surface with a textured white cloth underneath part of the glasses. Two silver spoons with white handles lie next to the desserts on the surface. The background is softly blurred, making the mousse and raspberries the main focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make vanilla mousse ahead of time?

Yes, this mousse can be made up to 2 days in advance. Just keep it covered and refrigerated to preserve its light texture and flavor until serving.

What if I don’t have gelatin?

You can skip the gelatin if you don’t have it, but keep in mind the mousse may not hold its shape as well and may become less stable over time. For best results, use gelatin to stabilize the whipped cream.