Vanilla Mousse
Cuisine: French
Author: Kitchens
Prep time: 20 mins
Cook time: 4 hours
Total time: 4 hours 20 mins
  • 2 egg whites
  • 1/2 Cup sugar, powdered
  • 1 pint heavy cream
  • 1 teaspoon vanilla bean paste
  1. Beat egg whites until stiff. Beat in half the sugar and set aside. Whip cream, remaining sugar and vanilla until thick.
  2. Fold egg whites gently into whipped cream in batches. Do not mix or blend. Using a rubber spatula, cut through the mixture, and fold over, repeating slowly and gently
  3. Pour into individual glasses, ramekins or cups. Chill in the refrigerator for at least 4 hours or overnight.
  4. May be served with fresh berries, chocolate or caramel sauce.
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