Caribbean Rum Mousse

Francine Lizotte


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!


☆☆☆☆☆ 0 votes

6 servings
30 Min
1 Min
Stove Top


  • 4 large
    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 large
    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 >>>>

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