Vanilla Bean Mousse

July 26th, 2019

I generally try not to brag too much on this site, but I really think this recipe was a stroke of genius.  I wanted something really light and airy, but still with that awesome mousse texture, and I wanted an extreme vanilla taste.

So, for the first time (which shocks me, because how did I wait this long?!?), I finally bought whole vanilla beans.  After watching chefs on TV scrape out the vanilla bean pods dozens of times, I felt pretty confident I could do it myself, and not surprisingly, it was super easy.

And the rest of the recipe was a cinch — it comes together in under half an hour, and then chills for a few hours until you serve it (presuming you can resist digging your fingers in for a taste)!  These end up something between a soft meringue and whipped cream, with an extra vanilla punch.  And I really can’t emphasize enough how light these are — it’s like eating creamy vanilla-flavored air.

Last, if you haven’t already, remember to go over to the Whole Foods website and write a comment about my Farro with Butternut Squash dish!  The recipes have been up for a week with no clear winner yet — click here right now!

Vanilla Bean Mousse

One Vanilla bean, seeds scraped from the pod
2/3 cup sugar
2 egg whites
1 cup heavy cream

Whip heavy cream with vanilla bean seeds and 1/3 cup sugar until soft peaks form (err on the side of slightly overwhipped).  Set aside.  Next, in a medium mixing bowl, beat egg whites until foamy.  Add 1/3 cup sugar and beat until stiff peaks form.

Fold together the whipped cream mixture and the egg mixtures (I folded the eggs into the whipped cream).  Gently pour into individual serving dishes and refrigerate at least six hours, or overnight.  Serve!

Makes 6-8 individual servings.

Tags: desserts · food

77 responses so far ↓

  • 1 Cheer bear // Jul 21, 2012 at 1:52 pm

    Is this sturdy enough to fill a layered cake with?

  • 2 Katy // Jul 21, 2012 at 8:05 pm

    Cheer bear– I haven’t tried it, but one reader did with sponge cake and it worked!

  • 3 Will // Nov 21, 2012 at 6:34 pm

    Props my man, just made this for my thanksgiving dessert, and it was a rousing success. Waaaay easier than using the rather convoluted method of incorporating a creme anglaise.

  • 4 Crema // Jan 2, 2013 at 8:10 pm

    Does this work with essence? and how much does the given recipe make?

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  • 6 Carrie // Jul 17, 2013 at 10:10 pm

    Do you think I’d be able to use this recipe to fill cupcakes?  I’m looking for a wow factor for my precious Grandma’s birthday cupcakes.  Thanks for posting!!

  • 7 Katy // Jul 18, 2013 at 9:45 am

    Carrie — I think so! I haven’t tried it as a filling, but I’ve heard from a few readers who have had success with it!

  • 8 Carrie // Jul 19, 2013 at 1:40 pm

    Thank you!  I’m so excited to try it!!

  • 9 Tara // Nov 7, 2013 at 2:10 pm

    This was so amazing! I love anything vanilla bean and this was so easy to make. Such a dangerous dessert.

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  • 25 Tashao McClam // Nov 24, 2014 at 2:11 am

    LOVE this!!!  I was thinking vanilla bean mousse would make such a good topping for chocolate cake, and found your recipe…I was SO right!  This recipe is AMAZING!  Light, airy, beautiful, creamy fabulousness!  I loved this as a “frosting” on chocolate cupcakes I made with a raspberry compote filling!  Thanks to you, they were amazing!  Awesome job!!!

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