First soak the gelatin in cold water.
Now pour the 70 grams of cream in a saucepan and heat it up. Once hot turn off the heat and dissolve the gelatin. Also add the white chocolate and mix it well. Set it aside for later.
Then pour the 200 grams of cream in a bowl and start beating it. It needs to have a thin yoghurt consistency.
Once the cream has the desired thickness and the chocolate mixture is at room temperature while stirring mix the two. Fold it till it’s a lovely airy mousse and when it starts to thicken pour it into the desired mold. You could also pour it into a tray and later cut it with a round cutter, but this ensures an even result with no waste.
Then let it set in your fridge for 30 minutes before freezing it till solid.
Once frozen take them out off the mold and serve them defrosted.
