Vanilla Mousse with Mint and Lemon
Ingredients
- Ingredients
- 250 milliliters milk
- 1 centiliter Vanilla liqueur
- 40 grams sugar
- 2 egg yolks
- 4 sheets gelatin (white)
- 1 Vanilla bean
- 2 egg whites
- 50 milliliters Whipped cream
- 1 bunch mint
- 3 Tbsps sugar
- 2 centiliters Rum (white)
- 2 Tbsps lemon juice
- 2 sprigs Lemon balm
Preparation steps
Soak gelatin in plenty of cold water. Slit vanilla pod lengthwise, scrape out the seeds and add to milk in a saucepan. Heat slowly, bring to a boil and set aside. Beat yolks and vanilla liqueur with sugar in a double boiler until very creamy. Slowly add vanilla milk, beating constantly. Remove excess water from gelatin and dissolve in mixture. Continue beating as you place cream over an ice-water bath to cool. Beat heavy cream and egg whites until stiff. Once cream has cooled, fold eggs in.
Rinse mint, shake dry and cut into fine strips. Place in a bowl with sugar and muddle. Add rum and lemon juice. Pour into 4 dessert goblets.
Pour cream in glasses on top of mint filling. Refrigerate for 1 hour. Serve with lemon balm and mint stems as garnish.
