Rum Vanilla Mousse
- 30 MIN
- 8 MIN
- 2 H
- 8 to 10 servings
- In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
- 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.
- 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.
- 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.