28 g	Wasser
96 g	Zucker
96 g	Creme
288 g	Mascarpone
480 g	Cold Cream
2	Vanilleschoten (Samen)
6 g	Gelatine

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.