Frozen Vanilla Mousse (Schiumone)
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
61
Spice
60
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Line six 3-inch muffin or custard cups with paper cupcake liners
2
In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar
3
Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger)
4
Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool
5
In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form
6
Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds
7
Spoon the schiumone into the prepared cups and freeze for at least 3 hours