The Friday Baking Project

Vanilla Mousseline Sauce

Yield: 3 cups

# of Servings: ½ cup

Ingredients

1 ¼ cups heavy cream

4 large egg yolks

¼ cup (1 ¾ oz / 50 g) sugar

½ vanilla bean, split and scraped

Tools and equipment needed:

• Countertop mixer with whip attachment, or handheld mixer and stainless mixing bowl
• Liquid measuring cup, ¼ cup dry measure, scale, whisk, instant read thermometer
• Small saucepan

Pre-recipe preparations:

• Set saucepan on stovetop with 1″ of simmering water
• Chill machine bowl and whip, or mixing bowl if using handheld mixer

Directions:

1. In chilled bowl, whip cream just until soft peaks. Set in refrigerator.
2. Place egg yolks in clean machine bowl along with sugar and the scraped vanilla bean seeds. Save the bean itself for vanilla sugar. Whisk together.
3. Over simmering water stir the yolk mixture until it is very warm and the sugar has dissolved, about 155 °F. It is important that you keep stirring or the egg yolks will become scrambled eggs.
4. Remove from heat and whip on medium speed for approximately 6 minutes until thick and room temperature.
5. Let sit for 10 minutes for yolk mixture to cool down further.
6. Whisk ¼ of the whipped cream into the yolk mixture to lighten, then fold in remainder.
7. Pour into serving bowl.
8. The sauce will thicken overnight, will need a good stir prior to serving.
9. Sauce may be kept in refrigerator for up to 3 days.