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6
Dessert ServingsEasy
Published 2002
This mousse used to be made with raw egg yolks, which made it even simpler, but nowadays our anxieties about uncooked eggs compel us to cook the yolks.
Separate the eggs, reserve the whites, and combine 4 of the egg yolks in a medium-size heat-proof mixing bowl (stainless steel is ideal) with the water, Cognac, vanilla extract, and 2 tablespoons of the sugar. (Save the extra 2 egg yolks for something else or throw them out.) Set the bowl on top of a small saucepan of simmering water, but don’t let the bowl touch the water. Whisk the egg mixtur