Rum Vanilla Mousse 

Rum Vanilla Mousse 

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Rum Vanilla Mousse 

30 MIN
2 H
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.


  1. Does this recipe call for enough gelatin that it would hold in a cake?

  2. Confusing. I have 1 1/2 cups of 35% left over with no instructions on what to do with it? Did you mean "cream" when you wrote "milk"? If so, why is milk on the list?

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