White Chocolate Mousse Cake

It's that season again... and I don't mean long awaited summer. I mean wedding season! Engagements and weddings are abounding here at BIU thank G-d and for bridal showers and engagements, it means an excuse to bake which I am willing to accomodate. Of course. My friend T is getting married in a week from tomorrow so her friends got together to throw her a bridal shower. The catch is that T is allergic to wheat and chocolate ( I know!) so it was tricky to find something that would be suitable. She isn't allergic to alternative flours and white chocolate so I made Russian Teacakes, which I'll post soon and this White Chocolate Mousse Cake, which was the hit of the night. Decadent, smooth and creamy and easy to prepare, this cake earned more compliments than I can count. Made of just cream, white chocolate, and some (mehadrin!)gelatin, which helps keep the mousse stable at room temperature, this cake is definitely for special occasions only and fit to be eaten in small portions.

White Chocolate Mousse Cake
Crust:
150 grams white chocolate
75 grams rice crispies

Filling:
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.

Fold the cream into the white chocolate/gelatin mixture.

Here is the batter folded. Pour over the rice crispy crust.

Here is the completed cake. Refrigerate for a couple of days or cover well and store in the freezer for a few weeks.