Hm... I've seen a lot of recipes that use a candle for the mousse. It's not convenient. The only idea they follow by doing this is to protect amateurs from failure. For example in this recipe you use hit just to dissolve gelatin but not to overhit the cream, otherwise, it will not be able to whip it. Amateurs might also burn up the gelatin if they would use a regular stove, then it will just stick to the bottom. My trick and advice would be choosing a quality stainless steel rice cooker. You can regulate temperature in there more easily and protect both gelatin from sticking and cream from overhitting. Anyway, thanks for sharing the recipe! Looks very delicious! Enjoy!