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.

Whisk together, place over medium heat, and bring to the first bubbles of a boil while stirring, then remove from heat.

After removing from heat, stir in the bloomed gelatin and chocolate until combined.

Add the Mascarpone and blend with an immersion blender.

Cool the mixture down to 35-36 °C.

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

Place the silicone mold on a flat surface.

Fill the cavities halfway, place the frozen hemispherical confit in the center, and top off with the remaining mousse.

Freeze in the blast chiller or freezer for at least 8 hours.

Optionally, finish with velvet spray or leave as is.

Mix the sugar with the pectin for the mango confit.

Heat the puree over medium heat.

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

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

Stir in the citric acid, mix well, and let cool slightly.