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vanilla mousse with marshmallow sauce

(1 rating)
mmccance avatar
Recipe by
Marcia McCance
@mmccance
Stone Mountain, GA

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 anything... ice cream, cheese cake, bundt cake... whatever you like. I really just used pictures that I found on the internet to "flesh out" the ideas but it could end up looking some other way. Happy cooking adventures!!

(1 rating)
method Stove Top

Ingredients For vanilla mousse with marshmallow sauce

  • VANILLA MOUSSE
  • 1/2 pt
    cream, beaten stiff
  • 4 Tbsp
    level tbsp powdered sugar
  • 1 tsp
    vanilla extract
  • MARSHMALLOW SAUCE
  • 1/2 c
    sugar
  • 4 Tbsp
    cold water
  • 1
    egg white
  • 1 1/2 c
    mini marshmallows cut fine (or 12 large) (or 7 oz marshmallow creme)

How To Make vanilla mousse with marshmallow sauce

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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