Mousse Sundaes

Cut the vanilla pod open lengthwise, scrape out the pulp and stir into the milk with the pod. Bring to the boil.

In a bowl beat the egg yolks with the sugar until creamy and mix in the flour. Stir the boiling milk into the creamed egg yolks and return to the pan. Remove the vanilla pod and bring back to the boil once more over a low heat, beating constantly.

Pass the vanilla custard through a sieve and leave to cool, after sprinkling the surface with sugar to prevent a skin from forming.

For the dark mousse, roughly chop the chocolate and melt in a bain-marie together with the espresso. Remove from the heat.

Separate the eggs and beat the egg yolks with the vanilla sugar until foamy and the sugar has dissolved. Whip the cooled cream until stiff.

Beat the egg whites with the sugar until stiff. Add the egg yolk mixture to the chocolate and mix together with an egg-whisk.

Place the whipped cream on top of the chocolate mixture and whisk in quickly before it sets. Carefully fold in the beaten egg white.

For the white mousse melt the chopped couverture in a bain-marie. Beat the egg whites with the sugar and vanilla sugar until stiff.

Whip the cream until stiff. Stir the melted couverture into the cream, then fold in the beaten egg whites.

Layer the dark mousse, the vanilla custard and the light mousse alternately into dessert glasses and place in the refrigerator uncovered for at least 3 hours.