This is one of three basic, easy mousse recipes I want to explore with you to set the foundation for some more intricate mousse recipes and entremets I want to make with you in the future! If you missed the first tutorial about basic chocolate mousse, click here to get caught up:
Vanilla Bean Mousse
70g Whole Milk
60g + 200g Cream
Vanilla Paste, to taste (or one vanilla bean)
60g Sugar
80g Egg Yolks
4g Gelatin (see note)
1. Bloom the gelatin in ice water then squeeze out any extra moisture.
2. Combine the milk, 60g cream and vanilla in a small saucepan and place on medium low heat.
3. Whisk the sugar and egg yolks in a small bowl and set aside.
4. When the milk mixture comes to a scald, temper it into the egg yolks and mix to combine.
5. Transfer everything back into the saucepan and cook on medium low or low heat, whisking continuously, until the anglaise reaches 82-83 degrees Celsius (179-181 Fahrenheit).
6. Remove the anglaise from the heat and immediately add in the bloomed gelatin.
7. Emulsify the anglaise using an immersion blender and pour the anglaise into a large bowl.
8. Whip the remaining 200g cream to a soft or medium soft peak.
9. When the anglaise is between 32-35 Celsius (90-95 Fahrenheit) begin adding the whipped cream into the anglaise in about three additions.
10. Use a piping bag or ladle to transfer the mousse into whatever container or mold you want to use, then refrigerate the mousse for at least four hours before serving.
11. If you are using this mousse in a mold, transfer the mousse filled mold into the freezer for four hours or overnight before unmolding.
Note:
If you are only using this mousse as a verrine or in a cup, you can keep the gelatin at 4g or even reduce it to 3g! If you want to use this mousse for a cut cake or molded cake, you might want to increase the gelatin to 5g to make sure it is sturdy enough for any inserts or glazes you might want to use.
Looking for more macaron content? Check out my newly released ebooks + macaron box courses on my new website! www.macaronsbymaddiebrehm.com/
Want even more recipes and tutorials? Join my RU-vid Membership program! / @maddiebrehm
Members will receive access to TWO-FOUR additional recipes and tutorials every month. Membership videos will drop on THURSDAYS, and my free content will continue to be posted on Sundays. A huge thank you to everyone who has already signed up! By switching to this system, I am able to create a more sustainable platform and continue to test and share pastry videos with everyone, and I really appreciate all of your support.
If you make any of my recipes or are inspired by any of my bakes, make sure to tag me on Instagram @maddiebrehm !! I love seeing everything you all create!
Final Notes:
If you don't use or understand grams, please use an online measurement conversion tool! Personally I think that recipes should be measured the way they are created, and I prefer the precise nature of using gram measurement
Check out my Amazon Influencer Storefront! www.amazon.com/shop/maddiebrehm I have lists of all the common ingredients and brands I use, packaging I use, tools I use etc. (Please note that I do earn a commission when items are purchased.)
Thanks for watching and I'll see you next time!
Maddie
Check out my website! - www.macaronsbymaddiebrehm.com/
Find my recommended tools on Amazon - www.amazon.com/shop/maddiebrehm
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
20 апр 2024
