Vanilla Mousse Recipes

Steps:

• Divided grahams evenly among 8 individual dessert dishes; set aside.
• Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Gradually add condensed milk, beating until well blended after each addition. Add vanilla; mix well. Gently stir in whipped topping.
• Spoon evenly into prepared dessert dishes; sprinkle with cereal. Refrigerate at least 1 hour before serving. Store leftover desserts in refrigerator.

Steps:

• In a small saucepan, combine 1/4 cup cream and sugar; cook over medium heat until bubbles form around sides of pan., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Immediately remove from heat. Stir in chocolate until smooth., Split vanilla beans lengthwise. Using the tip of a sharp knife, scrape seeds from the center into chocolate mixture; stir. Transfer to a large bowl; cool 10 minutes., In a small bowl, beat remaining 1 cup cream until soft peaks form; fold into chocolate mixture. Spoon into four dessert dishes. Refrigerate, covered, 1 hour before serving. If desired, sprinkle with almonds.

Steps:

• Line six 3-inch muffin or custard cups with paper cupcake liners.
• In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool.
• In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form. Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds. Spoon the schiumone into the prepared cups and freeze for at least 3 hours.

Steps:

• 1. Line a large colander with several layers of cheesecloth.
• 2. In a large bowl, mix the yogurt with the sugar.
• 3. In a separate bowl, beat the cream and the vanilla essence until stiff. Fold the cream into the yogurt.
• 4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.
• 5. Transfer the mousse mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
• 6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.
• 7. Drizzle some strawberry coulis around each meringue and garnish with a few berries and a sprig of mint.

Steps:

• In a mixing bowl, combine the fluff with 1/4 cup of whipping cream and the vanilla.
• In another bowl, with a mixer on high speed, beat the remaining 3/4 cup of cream until thick but not stiff. Fold into the fluff mixture.
• Freeze until firm, without stirring and serve.

Steps:

• In a medium saucepan, combine 1 cup cream and coffee. Bring to a boil over medium-high heat; remove from heat.
• In a medium bowl, combine chocolates. Through a fine-mesh strainer, strain cream mixture over chocolates; stir until chocolates are melted.
• In a medium bowl, beat remaining 2 cups cream and vanilla at high speed with an electric mixer until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold whipped cream mixture into chocolate mixture. Cover and chill. Chilling can take up to 4 hours.

Steps:

• Beat first 3 ingredients in medium bowl with whisk 2 min.
• Stir in COOL WHIP.
• Refrigerate 1 hour.