Sign Up for the Recipe Publishing Newsletter
Vanilla Cream Mousse with a Tropical Fruit Compote
This light, refreshing Mexican dessert recipe combines a pineapple and vanilla cream mousse with a tangy fruit compote. The mousse is simple to make and it contains gelatin to give it a great texture. The use of gelatin also means you can unmold the mousses, which looks great when you serve them. The compote is really delicious and there is plenty of vitamin C in there. You can use leftover compote to top pound cake, your breakfast cereal or even waffles or crepes.
This is a perfect Mexican dessert for spring or summer or whenever you fancy something light, fruity, and revitalizing. The flavors in this vanilla mousse are wonderful and the tropical fruit compote is the ideal accompaniment. If you want to know how to make vanilla mousse, you will love the following recipe because it is simple. Also, this is quite a quite recipe to make. The mousse only needs about ten minutes in the freezer and it is set.
Whether you have made a vanilla mousse recipe before or not, you will not have any problems with this one. Chocolate mousse is also a popular choice in Mexico, as are fruit mousses like papaya mousse or watermelon mousse, but for a really delicious and elegant mousse vanilla is a great choice.
How to Make Vanilla Mousse
Ingredients -
For the Mousse:
2 eggs
3 tablespoons canned crushed pineapple
1 sheet gelatin
1 teaspoon powdered sugar
1 ½ oz sugar
¼ teaspoon vanilla extract
3 ½ oz mascarpone cheese
⅔ cup very cold heavy cream
Shreds of lime rind, for garnish
For the Compote:
¼ cup white sugar
¼ cup water
½ cup red grapefruit segments
¾ cup chopped mango flesh
¾ cup chopped papaya flesh
¾ cup orange segments
½ teaspoon grated lime zest
½ teaspoon grated orange zest
Preparation:
First, make the vanilla mousse.
Beat the sugar and egg yolks together until the mixture is light, then add the vanilla, pineapple, and mascarpone and mix again.
Soak the gelatin sheet in water for about 5 minutes, and then drain it.
Melt the gelatin in a bowl over a pan of simmering water, and then stir it into the egg yolk mixture.
Whip the heavy cream until firm, and then fold it into the mascarpone mixture.
Beat the egg whites until they are quite firm, then add the powdered sugar and beat again.
Fold the egg whites into the mascarpone mixture.
Divide the mousse mixture between 4 ring molds or square-shaped molds and freeze for 10 minutes or until set. Next, make the compote.
Combine the sugar and water in a pan and bring the mixture to a boil, stirring it until the sugar dissolves.
Take the mixture off the heat and stir in the lime and orange zests.
Let it cool, and then strain the mixture through a sieve, discarding the solids.
Mix the fruit in a bowl and toss it with the syrup mixture.
Unmold the vanilla mousses. Serve them with the fruit compote and decorate with the lime rind.
(Serves 4)
Photo Description:
This elegant vanilla cream mousse is served with an appetizing tropical fruit compote and garnished with shreds of lime rind. This is one of the most refreshing and delicious Mexican dessert recipes of all and you will love the appearance, aroma, and flavor of this wonderful vanilla mousse recipe. Serve this at a dinner party if you like. You can make both the vanilla cream mousse and the tropical fruit compote in advance so it is perfect if you are looking for make ahead dessert recipes. Nobody will be disappointed with this flavorful and easy vanilla mousse dessert and you might even get asked for the recipe after dinner.
