Triple Layer Mousse

Name: Triple Layer Mousse
Ingredients: For the vanilla mousse; 4 ounces (1/2 cup) cool water; 0.50 ounces (2 packets) granulated gelatin; 8 ounces (1 cup) heavy cream; 4 ounces (1/2 cup) granulated sugar, divided; 12 ounces (1 2/3 cups) creme anglaise (https://food52.com/recipes...); 3 ounces egg whites (from about 3 eggs); For the chocolate mousse; 3 ounces egg yolks (from about 4 eggs); 4 ounces (1/2 cup) granulated sugar, divided; 4 ounces (1/2 cup) heavy cream; 5 ounces good-quality dark chocolate, melted and cooled slightly; 6 ounces egg whites (from about 6 eggs); For the strawberry mousse; 4 ounces (1/2 cup) cool water; 0.50 ounces (2 packets) granulated gelatin; 8 ounces (1 cup) heavy cream; 4 ounces (1/2 cup) granulated sugar, divided; 12 ounces (1 2/3 cup) strawberry puree; 3 ounces egg whites (from about 3 eggs)

20 ingredients

1 steps

Ingredients

For the vanilla mousse
4 ounces (1/2 cup) cool water
0.50 ounces (2 packets) granulated gelatin
8 ounces (1 cup) heavy cream
4 ounces (1/2 cup) granulated sugar, divided
12 ounces (1 2/3 cups) creme anglaise (https://food52.com/recipes...)
3 ounces egg whites (from about 3 eggs)
For the chocolate mousse
3 ounces egg yolks (from about 4 eggs)
4 ounces (1/2 cup) granulated sugar, divided
4 ounces (1/2 cup) heavy cream
5 ounces good-quality dark chocolate, melted and cooled slightly
6 ounces egg whites (from about 6 eggs)
For the strawberry mousse
4 ounces (1/2 cup) cool water
0.50 ounces (2 packets) granulated gelatin
8 ounces (1 cup) heavy cream
4 ounces (1/2 cup) granulated sugar, divided
12 ounces (1 2/3 cup) strawberry puree
3 ounces egg whites (from about 3 eggs)

Directions

1

["Gather 8 glasses or serving dishes (that can each hold about 8 ounces) and place on a tray.", "Make the vanilla mousse: Place the water in a small heat-safe dish and sprinkle the gelatin over top. Let bloom for 5 minutes. While the gelatin blooms, prepare your other ingredients.", "Whip the cream and half of the sugar (1/4 cup) to medium peaks (I usually use a hand mixer or an immersion blender so I can save my stand mixer for the egg whites). Set aside. (Tip: I usually whip my cream to soft peaks, throw a whisk into the bowl, and chill the whole \tthing until I'm ready to use it. A few quick whisks when I'm ready to begin folding takes the cream to medium peaks-the ideal texture for mousse.)", "Ready the creme anglaise in a large bowl and set aside. Melt the gelatin in the microwave for 15 to 20 seconds.", "In the bowl of the stand mixer, whisk together the egg whites and remaining 1/4 cup sugar. Place the bowl over a medium pot of barely simmering water and continue to whisk by hand until the mixture reaches 140\u00b0 F on a thermometer. At this point, return the bowl to the stand mixer and whip on medium speed until you reach medium peaks.", "Stir the melted gelatin into the creme anglaise. Gently fold the whipped cream into the creme anglaise. Finally, gently fold the meringue (egg white and sugar mixture) into the creme anglaise. With each aerator, it's best to \"temper\"" the mixture by adding a small amount-about 25%-of the given aerator to the base and mix to combine. During this time