Best Vanilla Mousse With Marshmallow Sauce Recipes
VANILLA MARSHMALLOW FLUFF MOUSSE
This mousse does not contain raw eggs. You can substitute raspberry or strawberry marshmallow fluff if you can find it or you can add 3/4 crushed fresh fruit or well drained frozen after it has frozen to "mushy" then return to the freezer and freeze as directed in the recipe.
Provided by QueenJellyBean
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 379.5, Fat 22.2, SaturatedFat 13.7, Cholesterol 81.5, Sodium 65.2, Carbohydrate 43.8, Fiber 0.1, Sugar 25.1, Protein 1.6
VANILLA MOUSSE WITH MARSHMALLOW SAUCE
This is just one of those odd little recipes that Mom had in her notebook. It sounds like a frozen vanilla mousse with a hot marshmallow sauce to pour over it. Perhaps the sauce can be used when it is cooled also... I don't really know. You would have to try it out and see. I would imagine that you could also use the sauce for...
Provided by Marcia McCance
Categories Other Desserts
Number Of Ingredients 9
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.
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