How to Make Vanilla Mousse for Italian Dessert Tartlets

Scientific research has suggested that the consumption of a small portion of sweets after a meal can actually assist the body during its digestive process. This wonderful bit of news might prove useful during your next annual checkup with your doctor, particularly if shared along with the recipe of the sweet in question.

Items Needed:

• 1 ½ cup refined white granulated sugar


• 8 eggs


• 1 cup water


• 1 Madagascar vanilla bean


• 4 cups heavy whipping cream


• 1 ½ teaspoon pure vanilla extract or flavored liqueur of choice


• 1 double boiler


• 1 whisk


• 1 large sauce pan


• 2 large mixing bowls


• 1 small bag of ice


• 1 extra fine sieve


• 1 small bowl

Preparation:

1. Split the vanilla bean lengthwise, opening the skin of the bean to expose the seeds within. Set aside.


2. Fill a large mixing bowl half full with ice. Add water over the ice until the bowl is almost full. Place second mixing bowl within the ice water. Set aside.


3. Separate the yolks from the whites of the eggs, reserving the yolks in a small bowl.

Creating the Mousse:

1. Add 1 cup of water to a large sauce pot and allow it come to a simmering boil.


2. Pour sugar into simmering water and increase the heat to the pan, bringing the mixture to a rapid boil, stirring constantly. 


3. Set water and sugar aside to cool almost completely when it has reduced and formed simple syrup.  


4. Bring the water in the double boiler to a simmer, being careful to not allow it to boil. 


5. Add the egg yolks to the double boiler, whisking each yolk carefully with each new addition until smooth.


6. Add the vanilla bean to the egg yolk mixture and blend well. 


7. Pour the simple syrup into the egg yolks, a small amount at a time, blending very well between each addition.


8. Continue stirring the custard mixture, increasing the heat until the water in the double boiler reaches slightly below boiling temperature.


9. Increase whisking speed until custard is a smooth, creamy blend that holds thickly to the whisk and the walls of the boiler top. 


10. Remove custard from heat and extract the vanilla bean.


11. Place the sieve over the mixing bowl and press the custard through into the bowl.


12. Stir the custard as it rests over the ice water to cool it down and thicken.


13. Add 1 ½ teaspoon of vanilla extract or preferred flavored liqueur to four cups of heavy cream.


14. Whisk heavy cream until it reaches a stiff peak consistency.


15. Fold whipped cream gently into the cooled custard. 


16. Chill until ready to use.