Limoncello White Chocolate Mousse - cooking recipe

Ingredients

150 g white chocolate, broken
2 teaspoons gelatin
1/4 cup hot water
1 whole egg
1 egg yolk
3 tablespoons limoncello
250 ml cream

Preparation

Dissolve the gelatine in the hot water.
Melt the chocolate in a bowl over a pan of Simmering water.
Prepare the gelatine.
Put the egg and egg yolk in a bowl over a pan of simmering water and whisk until the mix is thick and creamy and holds a tail. Too long and the eggs will scramble.
Add the melted chocolate, the softened gelatine and the Limoncello to the beaten egg and mix well.
Lightly whisk the cream and fold into the mixture.
Pour into 6 espresso cups and chill until set - about an hour.
Serve with a shot of Limoncello.