2. Whip the heavy cream, corn syrup, vanilla, Root beer oil to a soft/medium peak and set aside.
3. Over a water bath with low heat, warm the egg yolk and 1/2 of the sugar until just about 160F Be careful not to overheat.5. Gently fold the yolk mixture into the whipped heavy cream mixture. 6. Next clean your mixing bowl to ensure there are no remnants of the yolk mixture or whipped cream, as the fat will not yield full volume in your meringue.
7. In a lean bowl, whip your egg whites on a medium high heat so they begin to get foamy. Once they form you can slowly sprinkle in the remaining sugar.9. Next you will gently fold the meringue into the rest of the mousse just until combined. Too much folding or too vigorous will deflate it. 10. Pipe or spoon into your desired molds or into a pan lined with parchment paper and freeze until firm.Root Beer sandwich wafers: