Tahitian Vanilla Bean Mousse

Posted by: AUI

Active Time

0 Hour
15 Minutes

Total Time

0 Hour
20 Minutes

Assembly

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 3 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

5.3 oz Whole milk 150 g Whole milk

4.1 oz Heavy cream 116 g Heavy cream

3.0 oz Granulated sugar 85 g Granulated sugar

4.2 oz Egg yolk 120 g Egg yolk

0.3 oz Sheet Gelatin Gold (500 sheets) 8 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

9.4 oz Heavy cream 266 g Heavy cream

3.5 oz Egg white 100 g Egg white

5.3 oz Granulated sugar 150 g Granulated sugar

1.4 oz Water 40 g Water

Bloom the gelatin in ice water. Boil the vanilla, milk, and cream then temper into the sugar and yolks and cook to 85 C / 185 F. Add the bloomed gelatin. Cool to 77°F/25°C. Whip cream to medium peak. Make an Italian Meringue with the egg whites, sugar, and water. Weigh out 4.76oz/135g of the Italian meringue. Fold the whipped cream into the anglaise and then fold in the meringue.