Vanilla Mousseline
Submitted by Bobbi Hill on Apr 24, 2009

A stand mixer or hand-held electric mixer can be used for this recipe.

Servings:
N/A

Complexity:   
Very Easy

Total Time:
15 minutes

Ingredients:
1 large egg
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted and slightly warm
1 teaspoon vanilla extract
Pinch fine sea salt
1 cup heavy cream, whipped to soft peaks

Directions:
1. Combine the egg and sugar in the bowl of a stand mixer or, if using a hand-held mixer, a heatproof mixing bowl. Place the bowl over a small pot of simmering water. Whisk continuously until the mixture is smooth and warm and has thickened, 5 to 7 minutes. Remove the bowl from the heat. Whip, until the mixture is thick and cool, about 5 minutes. Drizzle in the melted butter a little at a time, then the vanilla and salt, and continue whipping until the mixture is cool and fluffy. Cover the surface of the sauce with plastic wrap and chill until completely cold, at least 1 hour and up to 24 hours.
2. Gently fold the whipped cream into the base. Serve over warm Baked Indian Pudding.

Makes about 1 1/2 cups