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1
Soften the gelatin in water and microwave to melt completely.
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2
Put egg yolks and sugar in a bowl and whisk using a hand mixer until thick.
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3
Scrape the vanilla bean out of its pod.
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4
Combine the scraped bean, pod, milk and condensed milk in a pot and heat.
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5
Add Step 3 to 2 a little at a time.
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6
Transfer Step 4 mixture to a pan and add kirsch.
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7
Heat over very low heat and keep stirring without stopping for about 2 minutes.
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8
Heat until it becomes thick enough to draw a line with your finger on the spatula.
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9
Remove from heat and add the gelatin.
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10
Strain Step 6 mixture into a bowl.
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11
Place another bowl with iced water under the bowl to cool.
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12
While cooling Step 7, whisk the heavy cream until it thickens.
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13
When the mixture in Step 7 has cooled, add heavy cream.
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14
Mix evenly and quickly.
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15
Chill over an iced water bowl and let it cool until it thickens.
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16
Pour it in the ring pan and chill to set for a day (It is a soft mousse so it might be a little difficult to take out from the ring pan....)
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17
This is when I poured into individual cups.
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18
Decorate with fruit you like, and it is done.
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19
It will melt as soon as you put in your mouth.
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20
Financier cake with the remaining egg white...
