Refrigerate until firm, about 30 minutes. To make the mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling ...

Add gelatin to the mixture along with melted white chocolate. Mix the white chocolate mousse and mango confit. Place into a mold and keep in the freezer for 4 hours. When ready, pour the mango glaze ...

Pour melted chocolate into the egg mixture and add soaked gelatin. Cool down to 40°C and fold in whipped cream. To assemble, place a layer of white chocolate mousse in a small glass. Follow with ...