Almond and Pistachio Mousse with Citrus Fruit Salad

For the almond mousse: Soak the gelatin in plenty of cold water. Pour the milk into a saucepan and gently heat. Add the almonds and vanilla bean seeds and bring back to a boil. Set aside. Whisk the egg yolks and almond liqueur until foamy with the sugar over a hot water bath. Whisk in the milk in a thin, steady stream. Continue whisking until thickened. Squeeze out the excess water from the gelatin and dissolve in the warm cream. Transfer to an ice bath and whisk until cool. Whip the cream and egg whites, separately, until stiff then fold into the cooled egg mixture.

For the pistachio mousse: Prepare in the same way as the almond cream, replacing the almonds with the finely ground pistachios.

To build the parfaits: Distribute 1/3 of the almond mousse among the serving glasses, top with 1/3 of pistachio mousse then repeat the layers with the remaining mousse. Chill for at least 3 hours in the refrigerator.