White chocolate

• 1 gelatine leaf
• 1 tablespoon very hot water
• 150 g (

Soften the gelatine in some cold water, then dissolve it in the measured hot water.

Melt the chocolate in a microwave oven or bain-marie, then leave to cool slightly before adding the egg yolk and the gelatine.

Leave to cool completely. Whip the cream, fold it into the chocolate mixture and fill the pastry case. Place in a refrigerator for 1 hour to set.