Caramel moussse

1. BRING THE CREAM WITH THE SUGAR AND VANILLA POD (CUT LENGTHWAYS) TO THE BOIL,PREFERABLY IN A COPPER PAN ADD THE GLUCOSE WITH CONSTANT STIRING AND WASHING DOWN OF THE SIDES OF THE PAN WITH A BRUSH AND WATER,BOIL TO THE MEDIUM BALL DEGREEE (95°-98°R.
2. /118°-122°C.
3. ) PLUNGE THE POD INTO COLD WATER SO THAT THE TEMPERATURE DOES NOT CONTINUE TO RISE AFTER REMOVING FROM THE HEAT REMOVE THE VANILLA POD POUR OUT BETWEEN BARS TO 10-12MM THICKNESS ON A LIGHTLY OILED MARBLE SLAB MARK AND CUT WHEN STILL WARM.