Ivoire Cremeux with Berries

Ivoire White Chocolate Cremeux

1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a medium size pot, bring milk and cream to a boil.
3. In a small bowl, whisk to combine egg yolks and sugar, and slowly add hot liquid to temper.
4. Return mixture to pot and cook to 82°C / 180°F