D'Andrews Bakery's White Chocolate Mousse Recipe

Ingredients:

• 1 Cup of Milk
• 2 Cups of Cream
• 1 Teaspoon of Vanilla extract
• 6 Yolks
• 2 Tablespoons of Sugar
• 2 ½ Gelatin Leaves
• 11 oz of White Chocolate (preferably Valrhona, chopped)

Directions:

1. In cold water place gelatin to allow to soften.
2. In a small saucepan heat the milk, 1 cup of cream, and vanilla. Once it comes to a simmer take it off the heat.  Place the yolks in a bowl, and whisk in the sugar.  Slowly pour the hot milk mixture into the yolks while whisking constantly.  Pour it back into the pan, and put it back onto a low heat. With a wooden spoon stir constantly until the Anglaise thickens slightly, coating the back of the spoon.  Be careful because this happens fast.  
3. Working quickly, have your chocolate nearby in a bowl, and first add your gelatin to the mixture by squeezing the water out of it and whisking it into the Anglaise. Pour the hot mixture over the chocolate by passing it through a fine sieve, and follow by whisking it into the chocolate well, until smooth. Set aside.
4. Pour the second cup of cream into a kitchen aid bowl with whisk attachment and whip until medium peaks.
5. Gently fold the cream into the new chocolate Anglaise. Pipe into molds and freeze

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