Preparing a light cream stabilized with gelatin and fat from whipped cream by folding whipped cream into a base mixture of gelatin and creme Anglaise that is no warmer than 95 degrees F to avoid melting the cream. The base temperature can be cooler as long as it is pliable enough to fold in the cream.
Cool both the smooth, well-emulsified ganache and pate a bombe to 86-95 degrees F before folding together to avoid deflating the pate a bombe, which adds a smooth, rich texture and emulsifiers. Gently fold in the whipped cream in stages to add volume and lightness to the mousse without overworking the cream.
Melt the bloomed gelatin by combining it with a portion of warmed fruit puree. Mix with the remaining puree. Using a whisk, gradually fold the puree mixture into the meringue, without deflating the meringue. Gently fold in the soft peak cream in stages to add lightness and volume to the mousse.
To avoid crystallization when cooking the sugar syrup, use a clean pastry brush to wash the inside walls of the pot above the sugar syrup with water. Pour the cooked sugar down the side of the mixing bowl to evenly introduce the sugar into the whipping ribbon stage yolks. Whip until cool.