First soak the gelatin in cold water. Now cut the bergamots in half and juice them for 200 grams of juice. Always pass it through a sieve to ensure no seeds fall in.
Then add the sugar and while stirring add the cream. Bring this to a simmer.
Meanwhile mix the egg yolk with the corn starch. Again mix it till smooth. Now once the liquid is simmering slowly while stirring add it to the yolks. Pour it back into the pan and heat it some more to thicken the cremeux. Just keep on stirring while you bring it to a simmer.
Then turn off the heat and dissolve the gelatin. After that pour it into a bowl and also add the white chocolate. Blend it till smooth.
Now fill your desired mold with the cremeux and make sure it’s level. Then let it set in your fridge for 30 minutes before freezing it till solid. Once frozen remove them from the mold and serve them defrosted.
