Vanilla mousse
Instructions
Beat the egg yolks with the sugar and vanilla until mixture is well fitted and fluffy.
Put on the fire, in a Bain-Marie, and Cook, stirring, until cream has thickened.
Remove from heat and stir until completely cooled.
Incorporate the whipped cream gently while stirring, pour in a glass cup and keep it in the fridge for 2 hours.
Serve with biscuits.
Ingredients and dosing for 4 persons
- 6 egg yolks
- 150 g of sugar
- 1 sachet of vanillin
- 50 cl of whipped