Description
Indulge in the richness of vanilla bean mousse paired with a tangy red currant gelée and a stunning ruby mirror glaze.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup milk
- 1 cup sugar
- 1 tablespoon vanilla bean paste
- 4 egg yolks
- 2 tablespoons gelatin powder
- 1 cup red currants
- 1 cup water
- 2 tablespoons lemon juice
- 2 cups ruby mirror glaze
Instructions
- In a saucepan, combine milk, cream, and vanilla bean paste over medium heat until just simmering.
- In a separate bowl, whisk egg yolks and sugar until pale.
- Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
- Return to heat and stir until the mixture thickens, then remove from heat.
- Add gelatin and stir until dissolved.
- Let the mixture cool slightly, then pour into heart-shaped molds.
- Refrigerate until set, about 4 hours.
- For the gelée, combine red currants, water, and lemon juice in a pot and simmer until thickened.
- Pour the gelée over the set mousse and return to the fridge.
- Once set, cover with ruby mirror glaze before serving.
Notes
- Make sure to use fresh vanilla bean paste for the best flavor.
- Prepare the red currant gelée a day in advance for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: French
Nutrition
- Serving Size: 1 heart mousse
- Calories: 350
- Sugar: 26g
- Sodium: 45mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg