For the mousse filling
Ingredients
1½ cups heavy whipping cream
2 teaspoons vanilla bean paste/scrape the inside of one vanilla bean pod/vanilla essence
¼ cup icing sugar
1½ teaspoons gelatine
2 tablespoons water
2 cinnamon sticks
Method
Chill bowl and beaters.
If using the vanilla bean pod, slit vertically and scrape the seeds from inside with a paring knife.
Sprinkle gelatine over the surface of the water.
Place the cream in a saucepan and bring to a boil with cinnamon sticks. Allow it to steep to infuse flavour.
Cool down, refrigerate and once cold, add to a bowl with sugar and vanilla, and mix at medium-high speed until soft peaks form.
Microwave gelatine mixture for 5-10 seconds, or just until it liquifies.
Add gelatine mixture to cream mixture gradually, as…