Mousse Bunny

Bloom the gelatin in cold water for 7-10 minutes and let it swell.

Place the egg, sugar, and milk in a heavy-bottomed saucepan.

Stir to combine and set over medium heat; stirring constantly, bring just to the first bubbles of a boil, then remove from heat.

Stir in the bloomed gelatin and chocolate off the heat until fully incorporated.

Add the Mascarpone and blend with an immersion blender until smooth.

Let the mixture cool down to 35-36 °C.

Whip the heavy cream to soft peaks, then gently fold it into the custard-cheese base.

Place the silicone mold on a flat surface.

Fill the cavities halfway with mousse, insert the frozen confit hemisperes, and top with the remaining mousse.

Freeze for at least 8 hours.

Optionally coat with velvet spray or leave plain.

Mix the sugar with the pectin.

Heat the puree over medium heat.

Bring to 40-45 °C and whisk in the sugar-pectin mixture.

Simmer for 1-2 minutes, then remove from heat.

Stir in the citric acid and let cool slightly.