If the base mix has set too far, loosen it by gently warming the bowl over hot
water before adding the mascarpone.

When a loose jellying starts in the base mix and a spatula leaves
a trail through the mix, gently and quickly fold in the mascarpone.

Ensure the cream and base become a homogenised mix with a faint
yellow hue, free from streaks.

If you’re not using the mousse in a cake, press a piece of plastic wrap
onto the surface and chill to be piped later.

Adaptrix
No mascarpone
Increase the gelatine by another 5 g
(⅛ oz) and replace the mascarpone
with more 35% milkfat cream. The
total cream amount will be 600 g
(1  lb 6 oz).

Scented
Use young fig leaf, tonka bean or
orange peel to infuse and scent the
milk before making the mousse.

Add  the infusers and allow to steep
for 30 minutes (or overnight, for
deeper perfumes) before straining
(re-weigh the milk so it is spot on
150 g/ml/5½  oz). Then begin the
recipe as described.

Dark chocolate mousse
Replace the white chocolate with
mid-range dark chocolate – around
50–60% cocoa. In my kitchen
opinion, too dark = too stiff and
jarring with the mascarpone.