ConversionFixHere's the recipe in rvb's own words:
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 (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.
______________________
Mimi's notes: I topped this with a simple sauce made with frozen mixed berries, cranberry juice and a little sugar, boiled until slightly thickened, then cooled. It would have been great just with fresh berries. I thought the mousse was a tad sweet and would try reducing the sugar next time. But it was easy and delicious!
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 (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.
______________________
Mimi's notes: I topped this with a simple sauce made with frozen mixed berries, cranberry juice and a little sugar, boiled until slightly thickened, then cooled. It would have been great just with fresh berries. I thought the mousse was a tad sweet and would try reducing the sugar next time. But it was easy and delicious!