Method

Soak the gelatine leaf in cold water to soften, drain and discard the water.

Melt the white chocolate in the microwave.

Bring the cream (A) to the boil and add the soaked Gelatine leaf, stir to dissolve and pour onto the melted white chocolate. Stir gently from the centre of the bowl to the outside of the bowl using a spatula. Mix well to emulsify ensuring you have a smooth and shiny cream.

Whisk the cream (B) to soft ribbon and fold this gently into the mousse base until you have a light and smooth mousse texture. Pour the mixture evenly into 4 – 6 serving glasses or bowls and set in the fridge for a minimum of 30 minutes.

Serve with fresh raspberries.