Crème légère is pastry cream lightened with whipped cream. Here it is stabilized with glucomann, gelatin, and a bit of xanthan gum so freezes well as a stand in for mousse. Paired with a bright and tart berry jam, it makes for a delicious combination. A crisp almond cookie provides textural contrast. You can mold these in any shape but I have opted for bunnies for a spring dessert perfect for Easter!