1 - 1 liter milk
1 - 2 vanilla
2 - 240 gm (12) Egg Yolks
2 - 300 gm Sugar
3 - 12 Gelatin
4 - 1 liter Heavy Cream (Whipped)
Bring the milk to a boil, infusing the vanilla beans
Meanwhile mix well yolks and sugar together
until light lemon color
a part of boiling milk onto mix yolk/sugar and combine every in a cooking pot.
By using a wooden spoon,gently finish cooking the crème anglaise until
thick enough to cover the back of the spoon.
The safest way remains
to use a thermometer. In this case, turn off the flame when the mixture reaches 84 C / 183 F.
Strain immediately into a bowl over the presoaked
and well drained gelatin leaves
Keep over a bath of ice until thickening
Finally add the whipped cream and fill in the mold,
being ready to cover with the Chocolate mousse, place a thin disc of tempered Chocolate onto the vanilla cream like it shows