Half pastry cream and half whipped cream is a diplomat cream. That can be used with or without gelatin depending on what it's in. I was wondering about specifically chocolate mousse with an angalise base, and probably some meringue folded in to lighten it. Apparently the Valrhona people feel you get less of an eggy taste when using an anglaise than you would when making a sabayon base. I'll have to think about this.