Vanilla Mousse

In a stand mixer, beat the egg yolks with sugar for 5 minutes or until they become light and fluffy

In a medium saucepan, heat the milk over high heat until it reaches boiling point

Add 1 cup of hot milk to the egg yolks, mix well, and return to the saucepan

Reduce heat and cook, stirring constantly, until the mixture thickens slightly (check consistency by passing a finger coated with the cream along the back of a metal spoon; it should form a clean path). Reserve

In a small refrigerated bowl, sprinkle gelatin over water and let it hydrate for a few minutes

Heat the gelatin in a saucepan over high heat in a water bath until dissolved

Transfer the egg yolk mixture to a medium bowl, add the dissolved gelatin and vanilla extract

Mix well

Cover the bowl with ice water and continue mixing without stopping until the mixture achieves the consistency of raw egg whites. Reserve

In a stand mixer, whip the heavy whipping cream until it forms stiff peaks

Add a little of the egg yolk mixture to the whipped cream, mix delicately

Add the remaining egg yolks and mix until homogeneous

Pour into a large dish, cover with plastic wrap, and refrigerate for 1 hour or until creamy

When serving, if desired, garnish with raspberries

280 calories per serving