vanilla honey mascarpone mousse (peabody)

Vanilla Honey Mascarpone Mousse

2 Tablespoon half and half
1/2 cup mascarpone cheese
1 TBSP honey
1 vanilla bean
1 egg white
1/3 cup granulated sugar
1/2 cup heavy cream

Cut vanilla bean in the half. Reserve the other half for later. Scape seeds from one half of the bean into half and half. Heat half and half in a sauce pan just until it starts to bubble and take off of heat. Let cool.
Blend together the Mascarpone cheese and the honey. Pour the milk in the Mascarpone mixture and combine.
Scrape the other half of the vanilla bean and put in cream, whisk to incorporate. Whip heavy cream and refrigerate.
Whip the egg white and the sugar forming a glossy but not too stiff merginue.
Pour the mixture of Mascarpone in the whipped egg white, using a spatula,
combine gently.
Fold in the whip cream and combine gently.
Refrigerate for one hour.