Frozen Cream Mousse (Mousse glacée à la crème)

Ingredients

• 500 gSugar
• 288 gEgg yolk
• 500 mlMilk
• 500 mlCream
• 12 gGelatin
• 1 pcsVanilla bean
• 500 gFruit purée

Instructions

1. 1

   Prepare the crème anglaise

   • Heat the milk with the scraped vanilla pod and seeds without boiling.
   • Whisk the egg yolks and sugar until slightly paler.
   • Temper the eggs by adding hot milk slowly while stirring.
   • Return the mixture to the pan and cook over medium heat, stirring constantly, until it thickens slightly to a thin custard consistency. Do not boil.
   • Pass the custard through a fine sieve into a clean bowl and cool it in an ice bath until completely cold.
2. 2

   Finish the mousse and freeze

   • Mix the fully cooled crème anglaise with very cold whipping cream.
   • Soften and dissolve gelatin according to package instructions and fold in to stabilize the mousse (or use agar-agar as an alternative).
   • For a fruit mousse: fold in 500 g fresh fruit purée (e.g. strawberry, raspberry, mango) instead of part of the cream.
   • Whip the mixture over ice until airy and mousse-like.
   • Fill into paper or rigid molds, seal, and freeze for 2–3 hours depending on mold size. Let soften briefly before serving.