3.3 grams or 2 leaves
First dissolve the gelatin in cold water. Meanwhile pour the double cream into a saucepan. After that cut the vanilla pod in half, scrap out the seeds and add then to the cream. Now bring this to a boil. Once it’s boiling turn off the heat and dissolve the gelatin. Then remove the vanilla pod. Now transfer white chocolate and the mascarpone in a measuring jar. Then pour the hot vanilla cream on the white chocolate and mascarpone and emulsify it with a hand blender. Then let it set in your fridge for at least 6 hours. After that transfer the mascarpone ganache into a stand mixer bowl and whisk it till a medium stiff peak starts to form. This is going to take around 3 minutes. Don't over whisk it otherwise the ganache will separate.