Vanilla Mousse (aka Custard Mousse) - great alternative to chocolate mousse
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- Опубліковано 30 вер 2024
- Welcome to Guillaume’s Cuisine. I’d like to share with you some very easy recipes.
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Ingredients (for 4 or 5 people, depending on the size of containers):
4 large eggs (4 whites and 2 yolks)
Around 30g [1oz or 7 teaspoons] sugar
1 gelatine sheet (or vegetarian setting agent)
200ml [3/4cup + 1 tablespoon] milk
125g [1/2cup + 1 tablespoon] mascarpone cheese
1 teaspoon vanilla extract
Dear all - the gelatine sheet I used in the video weighs around 1.7g or 0.035oz - That's a very small amount.
Looks so fluffy and nice :) Me and my husband are guessing where you are originally from while watching the video. Very cool Accent :)
+The Drunken Bear I'm glad you like both my accent and the food ;)
Thanks to your video, i learn something, i will try it...🤗
thanks
if we do use powdered gelatin (thats definitely what is available in the U.S.), should we just bloom it with a few tablespoons of cream? i guess i always assumed the benefit to leaf gelatin was that youre not adding additional water to a recipe where powdered gelatin, whatever you use to bloom it, then gets added in with it..... so what would you used to bloom the powder and how much would you use?
I don't think you'd need to bloom it because we're only talking about a very small amount of water (and bear in mind that the gelatine sheets also absorb water when placed in cold water before being used in the recipe)
I've created a similar video for my raspberry mousse recipe: ua-cam.com/video/E4FBII_EICI/v-deo.html
Bit more of a gato
Can’t wait to try this😊
Hope you like it!
is there a way to make it set faster?
Hey! there's a way to make it set faster: initially place the mousse in the freezer for about 40 min and then move it to the fridge where it should take between 2 and 4 hours to completely set. BTW, I've posted new video for raspberry mousse - you'll certainly like it too: ua-cam.com/video/E4FBII_EICI/v-deo.html
is there an alternative for mascarpone cheese and can regular gelatin powder work?
Hi! thanks for your message. Regular gelatin powder would work too. The reason why I use mascarpone cheese in the recipe is because it has a very firm consistency. I believe it can easily be replaced with something of similar consistency (such as cream cheese for example).
Looks amazing but my concern is consuming raw eggs.
You cook the egg yolks, the whites don't need to be cooked- safe to eat.
Make sure the eggs are extra fresh. You can also wash the eggs before cracking them.
i can don't use the gelatine
Do you mean that you can't find gelatin where you live?
Is it ok not to pasteurise egg white before mix it?
It's safer to use pasteurised egg whites - otherwise only use fresh eggs from trusted suppliers.
Replacement for geletin?
You to use gelatine otherwise it won't set
Agar agar. Vegetarian option
What if I don’t want to add the egg whites. Then can I beat the custard mixture and have somewhat similar consistency of a mouuse?
I'm afraid that if you don't use the egg whites, you won't get the mousse consistency.
I like the recipe but I would much prefer it without the background music. Thanks for the recipe 🐸
Hey! Thanks for the feedback! I agree with you that background music provided by youtube isn't always the best ;)
lol its cool
+Diego Valdivieso I'm planning to post more recipes like this one in the comings weeks ;)
Dear Guillaume: If i want to make 30 portions of mouse, should I multiply the amount per portion?. Thank You!
Hi Raquel! It depends on the size of your containers but to be on the safe side I would multiply the quantities by 7.
Thank You! Regards from México!!!
ok thanks
If we don’t find the gelatine can we make it with no gelatine?
If you don't use gelatine, the mousse won't be able to set properly
Is there any alternative to gelatin
Can we use cream cheese?
Hey! The reason I use mascarpone cheese is because it has a very firm consistency when it cools down. I believe creme cheese is a bit softer. However, this might still work. Why not try with creme cheese and let me know if you're pleased with the consistency of the mousse? thanks
use heavy cream (40% fat) . 50 cl microwaved on 650-750W for 2 minutes. (It will rise..choose an appropriate container...wide bottom as possible. Add 10 ml of lemon juice and stir. Mircowave again for 2 min. Cool it over night over a cheese cloth placed on top of bowl in the fridge. Whey will be collected during night. and you will have a mascarpone in the morning.
Too professional for me. Lost me at marcapone cheese
I'm sorry to hear that. Maybe you could go back to the recipe when you get more practice.