| 28 g | water |
| 96 g | sugar |
| 96 g | cream |
| 288 g | mascarpone |
| 480 g | cold cream |
| 2 | vanilla pods (seeds) |
| 6 g | gelatin |
Combine the water, sugar, cream, mascarpone, cold cream, and vanilla seeds in a saucepan. Heat gently while whisking until smooth and fully combined.
Pass the mixture through a fine sieve if necessary, mix in the gelatin, and transfer to a container.
Let set in the fridge for a few hours until fully chilled and firm.
Whip slowly until soft peaks form. The result is a stable, creamy vanilla mousse with a light texture.
