Frozen Vanilla Mousse

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • sheets of titanium-strength gelatine
  • 250 ml (9 fl oz) full-cream jersey milk
  • 175 g (6 oz) caster (superfine) sugar
  • 1 vanilla bean, seeds only
  • 70 g ( oz) eggwhite
  • 175 ml ( fl oz) pure cream (35% fat)
  • 75 g ( oz) (double) cream (45–50% fat)
  • 1 litre liquid nitrogen


Soak the gelatine sheets in cold water. Put the milk, 50 g ( oz) of the caster sugar and the vanilla bean seeds in a saucepan and bring to a simmer. Squeeze out the gelatine and add to the hot milk mixture, whisking until dissolved. Pour the mixture through a fine sieve into a clean bowl. Set the bowl over ice and whisk periodically until the milk is just looking like it wants to set.

In the meantime make an Italian meringue. Heat the remaining caster sugar with just enough water to wet it and dissolve the sugar. Stir over high heat just until the sugar crystals have completely dissolved, then bring the sugar to 118°C (244°F) softball stage. Whisk the eggwhites in an electric mixer at high speed until soft peaks are formed. With the motor still running, slowly pour on the hot sugar syrup. The eggwhites will dramatically increase in volume. Once all the sugar syrup has been added, turn the speed to medium and keep the machine whisking for a further 5 minutes.

Combine the thin and thick cream and whisk to soft peaks.

In a clean bowl, combine the Italian meringue, just-setting milk and gelatine mixture, and the cream mixture. Fold together until well incorporated. Refrigerate for a minimum of 4 hours to fully set.

Put the set milk mousse into a piping bag with a 2 cm (¾ inch) round nozzle. Wearing appropriate protective eyewear and gloves, pour the liquid nitrogen into an insulated bowl or a small styrofoam container. Pipe the milk mousse into the liquid nitrogen and allow to remain in the liquid nitrogen until completely frozen and the liquid nitrogen has evaporated. If using a styrofoam container, transfer the frozen milk mousse to a metal bowl. Using the end of a rolling pin, gently break it up into small pieces. Put the frozen mousse into an airtight container and freeze until required.