Name: Rum Vanilla Mousse
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 8 to 10 servings
Ingredients: 1 tablespoon (15 ml) gelatin; 1/4 cup (60 ml) water; 1/2 vanilla bean; 2 cups (500 ml) milk; 6 egg yolks; 3/4 cup (180 ml) sugar; 1 tablespoon (15 ml) dark rum; 1 1/2 cups (375 ml) 35% cream, whipped

Ingredients

- 1 tablespoon (15 ml) gelatin
- 1/4 cup (60 ml) water
- 1/2 vanilla bean
- 2 cups (500 ml) milk
- 6 egg yolks  
- 3/4 cup (180 ml) sugar
- 1 tablespoon (15 ml) dark rum
- 1 1/2 cups (375 ml) 35% cream, whipped

Preparation

- In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
- With the tip of a knife, remove the seeds from the vanilla bean. In a saucepan, gently heat the milk with the vanilla seeds and pod.
- In a bowl, combine the egg yolks and sugar with a whisk. Gradually whisk in the hot milk. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the cream easily coats the back of the spoon. Remove from the heat and quickly pour into a large bowl. Add the gelatin and stir with a whisk until completely dissolved. Stir in the rum.
- Place on an ice bath to cool the cream. Stir with a whisk until the cream thickens and begins to set. Remove the vanilla pod and stir in the whipped cream, folding with a spatula. Spoon into eight to ten dessert cups. Refrigerate for about 2 hours. Serve with fresh fruit and cookies.

Rum Vanilla Mousse

Categories

Ingredients

Preparation

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