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Dreamy & Easy Vanilla Bean Mousse

This Easy Vanilla Bean Mousse recipe is light, airy, and utterly luxurious, yet incredibly simple to make. It requires minimal effort and results in a cloud-like dessert of sweet, vanilla perfection that melts in your mouth.
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Prep Time 10 minutes

Equipment

  • Small bowl
  • Main bowl
  • Electric mixer or whisk
  • Microwave or double boiler
  • Serving dishes or ramekins or large bowl
  • Plastic wrap
  • Piping bag (optional)

Ingredients
  

Mousse Ingredients

  • 1.5 cups Heavy cream cold
  • 0.25 cup Powdered sugar confectioners' sugar
  • 2 tsp Vanilla bean paste or 1.5 tsp vanilla extract
  • 1.5 tsp Unflavored gelatin
  • 2 tbsp Water cold
  • 0.125 tsp Salt

Instructions
 

  • In a small bowl, sprinkle the unflavored gelatin over the 2 tablespoons of cold water. Let it sit for about 5-10 minutes to bloom.
  • While the gelatin is blooming, pour the cold heavy cream, powdered sugar, vanilla bean paste, and salt into your main bowl.
  • Using an electric mixer (or whisk), whip the cream mixture on medium-high speed until soft peaks form.
  • Once the gelatin has bloomed, dissolve it. Gently heat over a double boiler or microwave for 10-15 seconds until clear and liquid. Ensure it is liquid but not super hot.
  • With the mixer running on low speed, slowly and steadily pour the warm, dissolved gelatin into the whipped cream mixture. Mix just until fully incorporated.
  • Gently spoon or pour the mousse into individual serving dishes, ramekins, or one larger bowl.
  • Cover the dishes (with plastic wrap) and refrigerate for at least 2-3 hours, or until fully set and firm.
  • Serve chilled. Optional toppings include fresh berries, chocolate shavings, extra whipped cream, or cocoa powder.

Notes

Use cold heavy cream for best whipping results. Ensure gelatin is properly dissolved and incorporated for the mousse to set. Whip cream only to soft peaks to maintain an airy texture. Chill time is essential for setting; do not rush this step. This mousse can be made 1-2 days in advance. Store covered in the refrigerator for 2-3 days; freezing is not recommended.