White Chocolate Mousse

[Desserts]

30ml/1fl oz milk

110g/4oz white chocolate, chopped

2 drops vanilla essence

2 egg yolks

15g/½oz caster sugar

7g/¼oz powdered gelatine

100ml/3½fl oz double cream, lightly whipped

3 egg whites

1. Heat milk in a small pan. Add the chocolate and stir over a low heat until melted. Add the vanilla essence.

2. Beat the egg yolks with the sugar until pale and creamy.

3. Put 3 tablespoons water into a small pan, sprinkle on the gelatine and leave to become spongy (5 minutes).

4. While the chocolate is still warm add it to the yolk and sugar mixture.

5. Dissolve the gelatine over a low heat without boiling and when liquid and clear, stir it into the chocolate mixture.

6. Place in the refrigerator to thicken and begin to set, then fold in the cream.

7. Whisk egg whites to a medium peak and fold into the chocolate mixture.

8. Turn into serving dishes and chill until set.