Vanilla Mousse for Italian Dessert Tartlets

Video Transcript

Okay, we have a couple of things going so far. We have our pastry shells baking in the oven, which I will check in just a moment, we have our Zabaglione custard already made, it's chilling in the refrigerator, so it's going to be ready to go in a second. Now we're going to start the vanilla mousse. You make this in two parts, kind of. The first part just involves some sugar and egg whites. Two egg whites, actually. I'm really going to use the egg whites that I had earlier that I separated when I needed the egg yolks for the Zabaglione. These are those egg whites, two of them. Told you I would use them. Just put those in a bowl. You need a 1/2 cup of sugar, and that's it. Let's get that going here. It's actually just under so I'm going to add a little bit more. Couldn't dig quite enough. There we go, perfect. 1/2 cup of that. We're going to whisk them together, just combine them. Then, we're actually going to go back to the double boiler again and get that going. We're not going to cook this like we did the Zabaglione. We just want it to warm through, that's it. Once I get this mixed together, we're going to put it on the double boiler just to warm it through, so it won't take long at all. Alright, our little shells, our tartlets, are finished. There we go, they're a nice golden brown. They cooked very quickly. This only took about seven minutes. You can see how they puffed up just a little bit. It is a pastry so it will puff a little, not too much though. You can still put something down in there, so it's actually just perfect. We're going to just put these back over here to cool down and I can handle them later. Those are nice and done. We are at the double boiler once again. Last time for today, I promise. We have our egg whites, our two egg whites, and our 1/2 cup sugar in here. I'm whisking them together. I'm not trying to cook them like before, I'm just warming them through, and that's it. I'm just hanging out, whisking this. Really, since we're not getting it boiling hot, you can touch it lightly with your finger. It's not warm yet, so cool. Just keep whisking to make sure that nothing starts to form anywhere. Whisking, keep an eye on it, making sure it doesn't too hot, because again, when you stir like this, it actually releases heat out of it. Keep whisking and stirring it until you touch it and it feels the desired temperature. Whisk it while over the heat. You can touch it on the edge right there; until it gets to just slightly warm. Actually it's not quite warm yet for me. I'm still getting heat up from the bottom pan. It's just about right and you can remove this and set it aside while we start on the second part of the vanilla mousse.

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