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My daughter just returned from Madagascar with a fist full of vanilla beans...
- Thread starter pat-in-to
- Start date
michael-in-phoenix
Well-known member
RvB's excellent Vanilla Mousse is.... excellent. And an amazingly good 'read'. (m)
Vanilla Mousse
adapted from my ancient Gourmet Cookbook
INGREDIENTS:
1/2 pint whipping cream
1/2 cup sugar
a 1-inch piece of vanilla bean
1/2 tsp. vanilla extract
2 egg whites
PREPARATION:
Partially whip the cream, add the sugar and beat until the cream holds it's shape (which is more than i'll do if i keep eating this stuff). Scrape the pulp from the vanilla bean (cut in half lengthwise first) and mix with 1/2 tsp. vanilla extract. Stir the vanilla into the whipped cream. Beat until stiff. Set bowl in freezer until egg whites are beaten. Fold in egg whites, beaten until stiff with a pinch of salt(sic(i've had MUCH better luck with an egg beater {or even a whisk})). Turn the mixture into individual cups (they're making this way to easy for me to construe literally (did i ever tell you about the comic strip where this voluptuous lady tells her date {as they enter her apartment}, "excuse me while i change into
something more comfortable." and proceeds to
transmography into an easy chair.)?) and freeze the mousse without stirring ("not a creature was stirring, not even a mousse")?
VARIATIONS
Substitute 1 tsp. vanilla extract for bean and extract.
Substitute 1 to 1 1/2 oz. liqueur for the
vanilla.
Grate chocolate over top.
Top with compoted (i KNEW the spell checker would suggest "composted") fruit.
btw, the mousse is much nicer if only frozen
partially.
Vanilla Mousse
adapted from my ancient Gourmet Cookbook
INGREDIENTS:
1/2 pint whipping cream
1/2 cup sugar
a 1-inch piece of vanilla bean
1/2 tsp. vanilla extract
2 egg whites
PREPARATION:
Partially whip the cream, add the sugar and beat until the cream holds it's shape (which is more than i'll do if i keep eating this stuff). Scrape the pulp from the vanilla bean (cut in half lengthwise first) and mix with 1/2 tsp. vanilla extract. Stir the vanilla into the whipped cream. Beat until stiff. Set bowl in freezer until egg whites are beaten. Fold in egg whites, beaten until stiff with a pinch of salt(sic(i've had MUCH better luck with an egg beater {or even a whisk})). Turn the mixture into individual cups (they're making this way to easy for me to construe literally (did i ever tell you about the comic strip where this voluptuous lady tells her date {as they enter her apartment}, "excuse me while i change into
something more comfortable." and proceeds to
transmography into an easy chair.)?) and freeze the mousse without stirring ("not a creature was stirring, not even a mousse")?
VARIATIONS
Substitute 1 tsp. vanilla extract for bean and extract.
Substitute 1 to 1 1/2 oz. liqueur for the
vanilla.
Grate chocolate over top.
Top with compoted (i KNEW the spell checker would suggest "composted") fruit.
btw, the mousse is much nicer if only frozen
partially.
marg-in-pa
Well-known member
You should send them to me. I will happily give them a home. hee hee. (nt)
michael-in-phoenix
Well-known member
You're welcome. ({He's my hero, ya know!})
I stumbled across the answer to your question, just now...Savory Vanilla Entrees! (look good too!)
http://www.vanilla.com/showcase/search.php?category=Entrees
http://www.vanilla.com/showcase/search.php?category=Entrees
I made this tonight and it was a hit with adults and kids alike!
I actually served it un-frozen because it didn't have time enough to even half-freeze before it was time to eat dessert. For the "compoted fruit" I made a quick berry sauce with frozen mixed berries, a little cranberry juice and some sugar, boiled until thickened somewhat, then cooled. If I were to make it again, I'd cut down on the sugar a little bit, I thought it was a trifle too sweet. The tartness of the berries worked well with it. Fresh berries would have been nice, too.
I just love reading rvb's recipes! Almost as much as I love eating them.
I actually served it un-frozen because it didn't have time enough to even half-freeze before it was time to eat dessert. For the "compoted fruit" I made a quick berry sauce with frozen mixed berries, a little cranberry juice and some sugar, boiled until thickened somewhat, then cooled. If I were to make it again, I'd cut down on the sugar a little bit, I thought it was a trifle too sweet. The tartness of the berries worked well with it. Fresh berries would have been nice, too.
I just love reading rvb's recipes! Almost as much as I love eating them.