• Cream (divided) 500 ml
• Vanilla beans (split and seeded) 1-2 OR
• Vanilla essence 1 tsp
• Gelatin 2 tsp
• Cold water 3 tbsp
• Egg yolks 3
• Caster sugar 75 gm

Reserve 1 cup cream.

In small saucepan, heat remainder of 1 cup cream and seeds and pod from one vanilla bean over medium heat bringing just to boil till small bubbles beginning to form around sides of pan.

Remove from heat, cover and let steep, at least 20 minutes.

In large bowl, whisk together egg yolks and sugar until combined well.

Gradually pour warm cream into the egg mixture, whisking constantly.

Pour mixture back into the saucepan.

Prepare ice water bath, half fill a large bowl with ice, cover ice with cold water and set aside.

Sprinkle gelatin over cold water and stir until gelatin is dissolved.

Let stand to bloom, about 5 minutes.

Meanwhile, cook custard over medium-low heat, stirring constantly with a wooden spoon, until mixture thickens and coats back of the spoon, about 4 to 5 minutes (do not let the mixture boil).

Remove from heat; add bloomed gelatin and whisk until combined well.

Using fine mesh sieve, strain the mixture into medium bowl.

Set bowl over ice water bath and whisk constantly until mixture cools and begins to thicken.

Meanwhile, beat cream and seeds from one vanilla bean until soft peaks form.

Remove bowl from ice water bath.

Using spatula, fold one half of whipped cream into custard mixture and then fold in remaining whipped cream.

Using fine mesh sieve, strain mousse into medium bowl.

by Pak101.com (few years ago!) / 761 views