Name: Mousseline Sauce
Yield: Yield: approximately 4 cups (960 ml)
Cuisine: France
Ingredients: 1½ cups (360 ml) heavy cream; 1 teaspoon (5 ml) vanilla extract; 3 ounces (85 g) granulated sugar; ⅓ cup (80 ml) boiling water; 6 egg yolks (½ cup/120 ml)

Preparation info

Yield: approximately
4 cups

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

In the recipes in this book, creamy mousseline sauce is usually flavored with a spirit or liqueur that complements a particular dessert. If you are serving this sauce with a dessert that does not specify a flavoring, you may want to add ¼ cup (60 ml) of the liqueur or spirit of your choice.