Perfect cream as a filling for cakes, topping for cupcakes. Not sickeningly sweet or heavy like buttercreams.

• 300g thickened cream
• 60g white chocolate
• 4g gelatine powder
• 20g water
• 1tsp vanilla bean paste

• Bloom the gelatine in the cold water
• Heat the cream in the microwave until almost boiling, then add the white chocolate.
• Add the vanilla bean paste then emulsify using an immersion blender.
• Add the bloomed gelatine and emulsify again.
• Cover directly with cling wrap, and then refrigerate for at least 6 hours (or overnight).
• Mix to medium stiff peaks. Ready to use now or can be refrigerated again to use later.