Step 1

In a saucepan over a medium heat, heat the milk and cream until steamy.

Step 2

Meanwhile, bloom the gelatin and water.

Step 3

In a separate bowl, whisk the yolks and sugar together for 1 minute, then slowly pour the hot cream over the top.

Step 4

Add the combined mixture back into the pan and cook to 80-85C.

Step 5

Once it’s reached temperature, pour it through a sieve, on top of the white chocolate and bloomed gelatin.

Step 6

Whisk until smooth (or using a hand blender is better)

Step 7

Cover the surface of your cream with cling film and chill it overnight (or for at least 6 hours)

Step 8

When ready to use/serve, whisk by hand to medium peaks.