White Chocolate Cake

 

Crust

1 1/4 cup (125g) ladyfinger crumbs

1/4 cup (60g) butter, melted

1. combine both well.  Press into bottom of a greased, and with parchment paper lined 9" springform

2. bake at 350°F (180°C) for 10 minutes. Cool

Mousse

10 ounces (283g) good quality white chocolate, chopped

1 tablespoon gelatin powder

1/4 cup (60ml) cold water

2 cups (473ml) whipping cream

1. grease and line the bottom of a 9" (22cm) springform. Grease and line sides with acetate band

2. combine water and gelatin, and let stand for 5 minutes

3. heat 3/4 cup (177ml) of the cream on medium heat. Add gelatin mixture, and whisk until dissolved. Remove from heat 

4. add white chocolate to gelatin cream mixture, and whisk until chocolate has dissolved.

Bring to room temperature

5. while chocolate cools, beat rest of cream until stiff peaks appear. Fold into chocolate mixture in two parts

6. pour chocolate into prepared springform, and chill until completely set

Serve with berries of choice