Vanilla Mousse With Marshmallow Sauce Recipes

VANILLA MOUSSE WITH MARSHMALLOW SAUCE

Steps:

• 1. VANILLA MOUSSE: whip the cream to stiff peaks, sprinkle the sugar slowly as you continue whipping, add the vanilla and finish whipping -- then freeze
• 2. Mom gives no directions on how to freeze it. I have thought it would do nicely in a prepared pie crust (any kind), or in individual cupcake liners in a muffin pan, or it could be piped onto parchment paper and frozen in shapes. It could also be put in a bowl, and dipped out like ice cream later. Alternative: since this is basically just frozen whipped cream, you could buy a pkg of frozen whipped topping, too -- Your choice.
• 3. MARSHMALLOW SAUCE: Put the unbeaten egg white, water and sugar in a double boiler and cook over boiling water for 5 minutes BEATING CONSTANTLY with hand mixer.
• 4. Remove from fire, add the vanilla and marshmallows (cut fine) and continue beating until it makes a smooth sauce.
• 5. There are no directions as to whether to use it hot, warm or cold... but I would think it would be nice used like "hot white fudge" sauce on the mousse.
• 6. NOTE: The original recipe calls for 12 of the large marshmallows cut fine, but I figured it would be easier with the mini marshmallows (or even marshmallow creme). It says to cut them fine... so I don't know if it will be a problem to simply use the minies "as is" or if you will need to chop them smaller to make them melt better.
• 7. NOTE: I thought it was interesting that it said "remove from fire" -- this may be a very old recipe because we would have said remove from burner or stove. Just thinking.

VANILLA MOUSSE

Steps:

• Divided grahams evenly among 8 individual dessert dishes; set aside.
• Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Gradually add condensed milk, beating until well blended after each addition. Add vanilla; mix well. Gently stir in whipped topping.
• Spoon evenly into prepared dessert dishes; sprinkle with cereal. Refrigerate at least 1 hour before serving. Store leftover desserts in refrigerator.

MARSHMALLOW SAUCE

Steps:

• Place marshmallows in top of double boiler, add cream and heat over simmering water until marshmallows are almost melted.
• Add vanilla and continue folding till smooth.
• Serve hot, as a sauce.
• It thickens as it cools.

VANILLA MARSHMALLOWS

Steps:

• Pour 3/4 cup/180 milliliters cold water into the bowl of a stand mixer. Sprinkle the gelatin on top, and set aside until the gelatin has absorbed the liquid and expanded, 5 to 8 minutes, stirring after 3 minutes.
• Meanwhile, add the granulated sugar, corn syrup and the remaining 3/4 cup/180 milliliters water to a medium saucepan; bring to a boil over medium-high heat. Clip a candy thermometer to the pan or have an instant-read thermometer at hand. Boil until the syrup reaches 240 degrees, 5 to 6 minutes, then remove the pan from the heat.
• Fit the mixer with the whisk attachment, turn to low and slowly add the syrup, pouring it down the sides of the bowl. Add the extract and the vanilla-bean seeds (or extra extract). When the syrup is fully incorporated, gradually increase the mixer speed to high, and whip until the mixture is thick and cooled to room temperature, about 12 minutes.
• While the marshmallow mixture is whipping, coat a 9-by-13-inch baking pan with nonstick spray. Combine the cornstarch and confectioners' sugar in a medium bowl, then generously dust the inside of the pan with some of the cornstarch mixture. (It's important that the bottom of the pan be very well covered.)
• Coat a plastic bowl scraper and your hand with nonstick spray. Scrape the marshmallow mixture into the pan. Use the flat side of the scraper to get the mixture into the corners of the pan and to even out the surface. Sift some of the cornstarch mixture over the top. Cover the pan with plastic wrap, and let rest for at least 4 hours before cutting.
• Cut the marshmallows: Dust a chef's knife with some of the cornstarch mixture; dust a piece of parchment paper, too. Run the knife around the edges of the pan to loosen the marshmallow mixture, then turn it out onto the parchment. Cut the slab into 1 1/2-inch squares. Dust all sides of the marshmallows with the cornstarch mixture by dropping a few marshmallows at a time into the bowl, tossing them around and then tossing each one from hand to hand to shake off the excess. Store in an airtight container for up to 2 weeks.

VANILLA MARSHMALLOW FLUFF MOUSSE

Steps:

• In a mixing bowl, combine the fluff with 1/4 cup of whipping cream and the vanilla.
• In another bowl, with a mixer on high speed, beat the remaining 3/4 cup of cream until thick but not stiff. Fold into the fluff mixture.
• Freeze until firm, without stirring and serve.