Place the bowl with egg yolk mixture on top of the pot of simmering water, add in chopped white chocolate and mix until is melted into the mixture.
Add gelatin, the chocolate mixture should be thickening as it heats up.
Mix in the liqueur and remove from heat.
Strain mixture through a fine sieve (wasn’t in the original recipe but it will result in a smoother texture).
Cool mixture by placing the bowl on top of a bowl of ice water.
Beat whipping cream until soft peaks form.
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