Vanilla Bean Mousse
600ml heavy whipping cream
2 tsp vanilla paste
60g- 1/3 cup sugar
1 package, 8g gelatin
3 eggs room temperature

Take first 2 ingredients, put in sauce pan, heat
On medium low heat until small bubbles appear,
You don’t want it to boil. Remove from heat and
Cover with lid. Take remaining ingredients, mix
Together with whisk. Slowing pour wet ingredients into
Egg mixture. Stirring the whole time. When done,
Put back into pan, then put back on heat. Stirring
Constantly until it reaching 165 degrees. Put it
In a glass bowl. Cove with plastic wrap, put wrap
Down on top of mousse. Put in refrigerator to set.

Carmel

220g. 2 cups sugar
75g. 5 tbsp cold butter
220 ml 1 cup heavy whipping cream