White Chocolate Mousse Cake
150 grams white chocolate
75 grams rice crispies
9 grams fish gelatin-- mehadrin--
60 ml cold water
1 liter of cream, divided
350 grams white chocolate
Grease the bottom of a ten inch springform pan.Place the rice crispies in a bowl; set aside. Melt the white chocolate,pour over the rice crispies,and stir well to combine.Pour into the greased pan and chill to firm up. Place the gelatin in a bowl with the water. Stir and set aside.
Place the white chocolate in a bowl. Heat half of the cream-500 ml- to a simmer.Pour over the white chocolate and stir until melted and combined. Let cool for a few minutes. Add the gelatin and stir until blended. Set aside to cool further.Place the remaining cream in a bowl. Whip until soft peaks form.