Vanilla Mousse

Four ingredients. No cooking. No gelatin. Just pure, airy vanilla bliss that melts on your tongue like a cloud made of cream.

Egg whites get whipped to stiff peaks with half the sugar, building a meringue-like structure. Heavy cream takes the rest of the sugar and a hit of vanilla, whipped until thick and billowy. Fold them together gently, pour into ice cube trays, and let the freezer do the rest.

Serve it at room temperature so the mousse softens back to its silky, spoonable state. It’s the kind of dessert that feels fancy but takes less effort than most weeknight dinners.

Kitchen Tips

• Make sure your bowl and whisk are completely clean and grease-free before whipping egg whites. Even a trace of fat will keep them from reaching stiff peaks.
• Fold the egg whites into the cream gently with a rubber spatula. Stirring deflates all the air you just worked to build.
• This recipe uses raw egg whites. If that’s a concern, use pasteurized eggs for the same result with added food safety.
• Let the mousse sit at room temperature for 10 to 15 minutes before serving. Straight from the freezer it’s too firm; you want it soft and scoopable.