Rum Vanilla Mousse 

  • Preparation 30 MIN
    Cooking 8 MIN
    Chilling 2 H
  • Makes 8 to 10 servings



  1. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  2. 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.
  3. 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.
  4. 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.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/10 of the recipe

Content % Daily Value
Calories 247  
Total Fat 16.9 g  
Saturated Fat 9 g  
Sodium (salt) 42 mg  
Carbohydrates 19 g  
Fibre 0 g  
Protein 5 g