White Chocolate Mousse - cooking recipe

Ingredients

2 sheets gelatin or 2 tsp powdered gelatin
2/3 cup sweetened condensed milk
3.5 oz white chocolate, coarsely chopped and melted
2/3 cup heavy cream, whipped to stiff peaks
2 oz hazelnut brittle, crushed
2 tbsp almonds, toasted and coarsely chopped, to garnish
None None pink meringue, to garnish

Preparation

Bloom gelatin in cold water for 5 mins. If using sheet gelatin, squeeze out excess water. Mix gelatin with condensed milk in a saucepan and gently heat until gelatin melts. Add melted chocolate and set aside to cool. Fold in whipped cream and hazelnut brittle then distribute between 4 serving jars, cover and chill for 4 hours. Serve garnished with almonds and pink meringues.