CookEat Recipe
Cold Sweet Mousseline Sauce
A light vanilla dessert sauce made with gently whisked sweetened yolks and whipped cream, served cold.
Method
Steps
Step 1
Put the two pasteurized egg yolks and two ounces of sugar in a clean heatproof bowl. Set over gently simmering water and whisk briskly for about five minutes, until pale and thickened. Keep the mixture smooth and do not let it boil.
Step 2
Remove from the heat and set the bowl over ice, keeping the ice and meltwater out of the sauce. Stir until thoroughly cold. Use commercially pasteurized yolks suitable for uncooked dishes; gentle warming does not replace pasteurization.
Step 3
Whip one and a half gills of cold pasteurized dairy whipping cream to a stiff froth. Fold it into the cold yolk mixture with half a teaspoon of vanilla essence, then whisk together for about two minutes until evenly blended. Serve cold as a dessert sauce, or refrigerate promptly at 40°F or below until serving.
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