Caribbean Rum Mousse
Light and flavorful with a hint of rum, this Caribbean Rum Mousse is a great dessert that add a nice finishing touch to any meal!
Ingredients
MOUSSE
- 4 large free-run egg yolks, pasteurized see Recipe
- 1 cup granulated sugar, divided
- 1/4 cup dark rum such as Goslings
- 1 envelope (1/4 ounce) plain gelatin mixed with 1/4 cup cold water
- 3 large free-run egg whites
- shaved dark chocolate, for garnish
WHIPPED CREAM
- 2 cups 35 % heavy cream
- 1/2 tbsp. powdered sugar tips & tricks
- 1 tsp. pure vanilla extract
Directions
- In a large bowl, add egg yolks and ½ cup sugar (*see foonote). Using a hand mixer, process until fairly well mixed. Add rum and continue mixing until blended; set aside.
- In a small bowl, combine gelatin with ¼ cup cold water; stir and sit for 5 minutes. Transfer the bowl to the microwave and warm it up for 30 seconds on “Medium”.
- Pour the gelatin mixture into the egg yolk mixture; stir well and set aside.
- In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set the meringue aside.
- Make the whipped cream recipe, mixing 2 cups heavy cream with ½ tbsp. powdered sugar and 1 tsp. pure vanilla extract.
- Gently fold in about 1 to 1 ¼ cups whipped cream in the egg yolk mixture - reserve some for garnish when serving.
- Gently fold in the egg white meringue.
- Place 6 dessert bowls on a baking sheet lined with a silicone mat. Spoon the mousse in evenly and level it out with the back of the spoon. Transfer to the refrigerator for 5 hours.
- When it's time to serve, spoon on a dollop of the remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate on top.
Notes
Footnote: In the video, I say a 1/4 cup but it's actually 1/2 cup.