White Chocolate and Candy Floss Delight
by Mark & Sue Stinchcombe, Eckington Manor
White Chocolate Mousse
250g Ivorie Valrhona 35% chocolate
100g Whole milk
1 Leaf of Gelatine
250g Double Cream
1 Vanilla Pod
Place the white chocolate in a bowl over a pan of boiling water to start to melt.
Soak the gelatine in cold water in a saucepan.
Bring the milk and vanilla up to the boil and remove from the heat. Dissolve the Gelatine in the milk and pour over the white chocolate. Whisk until completely incorporated.
Semi whip the double cream.
Once the milk mixture has cooled, fold in the double cream and set in the fridge.