Ingredients:

  • 2 large Gelatin Leaves (Gold/Silver Grade) OR 1 tsp Plain Gelatin Powder (4 g)
  • 3 tbsp Water (for blooming powder)
  • 1/2 cup Whole Milk (120 ml)
  • 1/2 cup Heavy Cream (Part 1, 120 ml)
  • 1 1/2 tsp Vanilla Bean Paste (or seeds scraped from 1 whole bean)
  • 4 Large Egg Yolks
  • 1/4 cup Granulated Sugar (Part 1, 50 g)
  • 1 1/2 cups Heavy Cream (Part 2, chilled, 360 ml)
  • 2 tbsp Granulated Sugar (Part 2, 25 g)

Instructions:

  1. Bloom the Gelatin: Place the gelatin leaves in a bowl of cold water for 5–7 minutes until soft and pliable. If using powder, whisk the powder into the measured water and let sit for 5 minutes.
  2. Heat the Dairy: In a saucepan, combine the whole milk, Heavy Cream (Part 1), and vanilla bean paste. Heat over medium-low until just steaming around the edges—do not boil. Remove from heat.
  3. Prepare the Yolks: In a mixing bowl, whisk the egg yolks and Granulated Sugar (Part 1) vigorously until pale and slightly thickened (blanchir).
  4. Temper the Yolks: Slowly drizzle about one-third of the warm dairy mixture into the egg yolk mixture while continuously whisking. This prevents the yolks from scrambling.
  5. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining dairy. Return to low heat. Stir continuously until the custard thickens enough to coat the back of the spoon (reaching 82°C / 180°F). Do not allow it to boil.
  6. Strain and Dissolve: Immediately strain the custard through a fine-mesh sieve into a clean bowl. Squeeze the excess water from the bloomed gelatin leaves (or add the bloomed powder) and whisk into the warm custard until completely dissolved and uniform.
  7. Cool: Set the custard aside to cool completely to room temperature (about 25°C / 77°F). It should still be liquid, but noticeably thicker than when cooked.
  8. Whip the Cream: Pour the chilled Heavy Cream (Part 2) into a stand mixer bowl. Begin whipping on medium speed, gradually adding Granulated Sugar (Part 2). Continue whipping until stiff, but still soft, medium peaks form.
  9. Lighten the Custard (Liaison): Take about one-third of the whipped cream and gently fold it into the cooled vanilla custard base. This lightens the base, making subsequent folding easier.
  10. Final Fold: Add the remaining two-thirds of the whipped cream to the custard mixture. Using a rubber spatula, gently fold the mixture together using a sweeping motion until there are no visible streaks of custard or cream.
  11. Portion and Chill: Spoon or pipe the mousse into individual serving vessels. Cover loosely and chill in the refrigerator for at least 4 hours, or until fully set and firm.
  12. Serve: Garnish as desired (e.g., fresh berries or chocolate shards) and serve chilled.