Delicious Plombir Mousse in Waffle Cups

Begin by smearing the inside of the waffle cups with melted white chocolate. This adds a delicious flavor and creates a barrier that keeps the cups crispy. To ensure the chocolate flows easily, mix in 10 grams of vegetable oil.

After coating, place the waffle cups into the refrigerator to set. This step is crucial as it prevents the mousse from making the cups soggy.

In a small bowl, soak 10 grams of gelatin in 50 milliliters of water and let it sit for a few minutes until it expands. This is essential for giving the mousse its light and fluffy texture.

In a mixing bowl, combine 2 eggs, 120 grams of sugar, 10 grams of vanilla sugar, and 160 milliliters of milk. Whisk these ingredients together until well combined. This will form a rich base for our mousse.

Place the mixing bowl over a double boiler. Continuously stir the mixture, heating it slowly until it reaches 85 degrees Celsius (185 degrees Fahrenheit). This will give the mixture a custard-like thickness. Once it reaches the right temperature, strain it through a sieve to remove any lumps.

While the mixture is hot, add the soaked gelatin and stir until dissolved. Set it aside to cool.

In another bowl, whip the 500 milliliters of heavy cream until it reaches a soft peak, resembling liquid sour cream. This adds volume and lightness to our mousse.

Once the custard base has cooled to around 30 degrees Celsius (86 degrees Fahrenheit), gently fold in the whipped cream until fully integrated.

Carefully pour the mousse mixture into the prepared waffle cups. Reserve a small amount of mousse to help attach the dome shapes later. Place the filled cups in the refrigerator and any remaining mousse in a silicone mold shaped like half spheres (5 centimeters in diameter).

Transfer the silicone mold to the freezer for a firmer texture. When ready to serve, you can assemble the mousse dome onto the cups if desired.