1-Pour 2 tablespoons of heavy cream into a small bowl, sprinkle gelatin powder evenly on top, and set aside to bloom.

2-Whisk together egg yolks, sugar, and salt in a large bowl; set aside.

3-Heat whole milk and vanilla in a saucepan over medium-high heat until bubbles form around edges, about 5 minutes, then remove from heat.

4-Whisk 1/2 cup of hot milk into the egg yolk mixture, then return the mixture to the saucepan.

5-Cook over medium heat, whisking constantly, until the mixture boils and thickens, about 10 minutes.

6-Heat the bloomed gelatin in the microwave until hot, then stir into the custard until combined.

7-Transfer custard to a bowl, cover with plastic wrap pressed onto the surface, and chill for 2-3 hours until cooled.

8-Whip the remaining heavy cream until medium peaks form.

9-Gently fold whipped cream into custard in three batches using a rubber spatula, being careful not to deflate the cream.

10-Divide mousse into serving bowls and refrigerate for at least 2 hours before serving. Serve with whipped cream, fresh fruit, or generic chocolate sauce.