Real Recipes From Real Home Cooks ®

caribbean rum mousse

a recipe by
Francine Lizotte
Surrey South, BC

Light and flavorful with a nice hint of rum, this Caribbean Rum Mousse is a great dessert that add a nice finishing touch to a meal!

serves 6 servings
prep time 30 Min
cook time 1 Min
method Stove Top

Ingredients For caribbean rum mousse

  • 4 lg
    free-run egg yolks
  • 1 c
    granulated sugar
  • 1/4 c
    dark rum such as gosling
  • 1 pkg
    (1/4 ounce) plain gelatin mixed with 1/4 cup cold water
  • 3 lg
    free-run egg whites
  • 2 c
    whipped cream
  • 1/2 Tbsp
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • shaved dark chocolate, for garnish

How To Make caribbean rum mousse

  • 1
    In a large bowl, add egg yolks and ½ cup sugar. Using a hand mixer, process until fairly mixed. Add rum and continue mixing until blended; set aside.
  • 2
    In a small bowl, combine gelatin with ¼ cup cold water; stir and sit for 5 minutes. Transfer the bowl into a microwave and warm it up for 30 seconds on “Medium”. Pour gelatin mixture into egg yolk mixture; stir well and set aside.
  • 3
    In a medium bowl, add egg whites and process on high speed until white and fluffy. Gradually add the remaining ½ cup sugar, mixing well between each addition; set aside.
  • 4
    Fold in gently about 1 to 1 ¼ cups whipped cream (add powdered sugar and vanilla extract) in the egg yolk mixture; reserve some for garnish when serving. Fold in also the egg white mixture. Spoon mousse evenly in serving bowls and levels it using the back of a spoon. Transfer to the refrigerator for 5 hours.
  • 5
    When time to serve, spoon a dollop remaining whipped cream in each bowl and sprinkle on some dark shaved chocolate. Makes 6 servings
  • 6
    To view this recipe on YouTube, click on this link >>>>