Classic Vanilla Mousse

This vanilla mousse is light, airy, and delightful. It melts in your mouth.

It’s also very classic and simple. You can enjoy not only by itself, but also as a filling for a tart, cake, or with fruits. There are a lot of variations.

We use only basic ingredients, so the ingredients that you choose is very important. Fresh and good quality ingredients make a tasty mousse. You can use vanilla extract instead, but using vanilla beans makes the taste more flavorful.

I learned this recipe in France, so I hope you enjoy this classic French “Mousse à la vanille”.




Classic Vanilla Mousse

Servings 4 people


  • 3 g (1.5 tsp) gelatin
  • 1 tbsp water
  • 2 egg yolks
  • 1/4 vanilla beans
  • 60 g (1/4cup+1tbsp) sugar
  • 5 g (2tsp) corn flour
  • 200 ml (1cup) milk
  • 160 ml (2/3cup) whipping cream


  1. Cut the vanilla bean in half and scrape out the seeds. Put the seeds into the sugar in a bowl, then put the empty pod into milk in a small pan to infuse.

  2. Put 1 tbsp of water and gelatin in a small bowl, soak it for at least 15 min.

  3. Mix egg yolks and the sugar with the vanilla seeds, whisk it until incorporated.

  4. Add corn flour and mix it.

  5. Heat up the milk with vanilla pod, remove it from the heat before boiling.

  6. Add hot milk into the egg mixture little by little, stir to combine.

  7. Pour back into the pan and heat it up again.

  8. Keep mixing with a spatula, make sure the temperature reaches 180℉/82℃ but do not go over/exceed this temperature.

  9. Remove it from the heat and strain it into a bowl. Chill it by setting it on top of another bowl filled with ice.

  10. Whip whipping cream until there are soft peaks.

  11. When the egg mixture becomes cold and thickened, mix and combine with whipping cream.

  12. Pour it into your favorite glasses, chill them in the fridge at least 2 hours.

Helpful Tips

If you don’t have a thermometer, you can check by coating the spatula with the mixture and swiping your finger tip across the spatula. If the texture is thick enough, the line you draw with your finger tip should be clearly visible and should not close.