french vanilla mousse
Yield: 4 servings
Serving Size: 1/2 cup
3 large (75g) pasteurized raw egg yolks / (how to pasteurize eggs easily and quickly)
1 tsp (5ml) vanilla extract
1/4 cup (60ml) heavy whipping cream // coconut cream
4 oz (120g) warm cream cheese // OR cashew cream
1 tsp (3g) powdered gelatin soaked in 2 Tbsp cold water
1. First whisk together the yolks and powdered erythritol, gradually adding in 1/3 at a time until fully combined, then continue whipping for about 1 minute or until the color changes from yellow to off-white and it looks fluffy like meringue. Add the vanilla in next.
2. Mix a small amount of the whipped yolks into the cream cheese, then mix that back into the rest of the whipped yolks, gently folding until combined. Melt the soaked gelatin in the microwave for 10 or 15 seconds, then mix it into the heavy cream as you whip it to soft peaks.
3. Gently fold the whipped cream into the cream cheese mixture, making sure to not over-mix otherwise you will lose some of the airiness. Spoon the mousse into servings glasses or bowls, cover, and chill in the fridge for at least 45 minutes, up to overnight before serving.
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.
TPH KETO French Vanilla Mousse (1 serving):
kcal 194 / net Carbs 1g / Sugars 0g / Fat 20g / Protein 4g
Full-Sugar French Vanilla Mousse (1 serving):
kcal 296 / net Carbs 25g / Sugars 24g / Fat 20g / Protein 4g