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LowCarb Vanilla Mousse

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LowCarb Vanilla Mousse

The perfect lowcarb vanilla mousse recipe with a picture and simple step-by-step instructions.

  • 300 ml Cream
  • 200 ml Milk
  • 100 g Xylitol
  • 4 piece Egg yolk
  • 1 piece Vanilla pods (pulp only)
  • 4 leaf Gelatin
  1. Soak the gelatine according to the instructions on the packet
  2. Cut open the vanilla pod and scrape it out
  3. Boil the vanilla pulp and the pod in the milk and the xucker and let the vanilla steep in the milk for at least 10 minutes without heat
  4. Then take out the vanilla pod
  5. Beat the egg yolks over a water bath until creamy
  6. Now add the vanilla milk and keep beating
  7. Now let the cream cool down a bit
  8. In the meantime, whip the cream very stiff in a fat-free bowl
  9. Then either portion the mousse directly into glasses or fill it into a bowl (to later form cams) and refrigerate for at least 3 hours
Dinner
European
lowcarb vanilla mousse

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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