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Vanilla Bean Mousse

By C&RB Staff | November 13, 2018

Yield:  One full sheet in frame

For the graham crust:

36 ozs. milk
4 ea. vanilla beans, seeded
13 ozs. sugar
3 ozs. cornstarch
24 ozs. egg yolks
10 ozs. butter
20 sheets gelatin
2 ozs. vanilla extract
to taste Grand Marnier
to taste Cointreau
49 ozs. heavy cream
1 sheet apple cake, spice cake, or hazelnut dacquoise caramelized apples milk chocolate ganache glaze

Procedure:

  • Line a full sheet pan with parchment paper, and lay a sheet of cake on the bottom.
  • Place a cake frame on the sheet.
  • Sprinkle caramelized, diced apples over the cake.
  • For mousse: Place milk and vanilla beans in a heavy bottomed saucepan. Sprinkle sugar over the top of the milk. Boil.
  • In a separate bowl, whisk together sugar, cornstarch, and egg yolks.
  • Temper the boiling milk into the eggs, and back into the saucepan. Cook, whisking, until thick.
  • Remove from heat. Place in mixing bowl and mix in butter.
  • Bloom gelatin in ice water, drain, and melt.
  • Temper gelatin into warm pastry cream. Add liqueurs and flavorings.
  • Whip heavy cream to soft peak, and fold in.
  • Pour into sheet, making sure to avoid air pockets around the apples. Freeze.
  • Lift frame slightly; glaze top with milk chocolate glaze, remove frame.
  • Freeze until glaze is set. Cut into rectangles.
  • Serve with caramelized apples, cranberry pate de fruit, cranberry sauce, apple chip, and tuile.

Submitted by Jennifer Kopp, Executive Pastry Chef, The Metropolitan Club of Washington (D.C.)


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