Description
An elegant dessert featuring a crisp base and a light, airy vanilla bean mousse, perfect for special occasions.
Ingredients
Scale
- 1 cup Heavy Cream
- ½ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 whole Vanilla Bean
- 3 Large Egg Whites
- ¼ teaspoon Salt
- ¼ cup Water
- 1½ teaspoons Unflavored Gelatin Powder
- 1½ cups Cake or Biscuit Base
Instructions
- Prepare your 8 or 9-inch springform pan or pastry ring by lining the bottom with your cake or biscuit base.
- Combine cold heavy cream, sugar, and vanilla extract in a chilled bowl, and beat until soft peaks form.
- In a clean bowl, mix egg whites, salt, and scraped vanilla bean seeds, then beat until stiff peaks form.
- Pour cold water into a saucepan, sprinkle gelatin, let it bloom for 3 to 5 minutes, then dissolve over low heat.
- Stream liquefied gelatin into whipped cream, whisking, then fold in egg whites gently until uniform.
- Pour mousse over the base in the springform pan, smooth the surface, and refrigerate for at least 4 hours.
- Run a knife along the edge of the pan, release the springform, and slice with a hot knife before serving.
Notes
Ensure all equipment is grease-free to achieve the best meringue texture and avoid mixing fats with egg whites.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Vanilla, Mousse, Cake, Dessert, No-Bake