Start by sprinkling the unflavored gelatin over the 2 tablespoons of water in a small saucepan. Let it sit for about 5 minutes to bloom.
Once bloomed, place the saucepan over low heat. Stir gently until the gelatin is completely dissolved. Remove from heat and set aside to cool slightly.
In a large mixing bowl, add the heavy whipping cream, a pinch of kosher salt, and the seeds scraped from the vanilla bean pod. Using an electric mixer, whip the cream until soft peaks form.
Gradually add in the powdered sugar while continuing to whip. Taste as you go to determine your desired sweetness, using 4 to 5 tablespoons depending on your preference.
Once the whipped cream is ready, take a small amount of it and gently stir it into the cooled gelatin mixture to lighten it. Then, fold the gelatin mixture back into the whipped cream using a spatula, being careful not to deflate the cream.
Spoon the mousse into your prepared serving dishes and refrigerate for at least 2 hours, or until set. This chilling time is crucial for achieving the perfect texture.
Once set, top your vanilla mousse with fresh fruit, if desired, and serve immediately. Enjoy the lightness and flavor of your homemade vanilla mousse!
