28 g	水
96 g	砂糖
96 g	クリーム
288 g	マスカルポーネ
480 g	コールドクリーム
2	バニラのさや
6 g	ゼラチン

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.