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.