Ingredients and Methods
Place gelatin leaf in icy water for at least 10 minutes
Mix sugar and milk in a pot and bring to 80 degrees. Add gelatin to the mixture and melt. Once melted, pour mixture over white chocolate and wait 5 minutes.
Whisk until a ganache is formed.
Place mixture aside and bring down to room temperature. Once at room temperature, whip cream and fold in white chocolate ganache.
Let the mixture set in the fridge for at least 3 hours.
Scoop out one spoon of white chocolate mousse on a plate.
Decorate with wedges of nectarine, raspberry and a spoon of vanilla ice cream.