White Chocolate Mousse

Directions

1. In a small bowl sprinkle the gelatin over the water, let stand for atleast 5 minutes.
2. Place the chopped white chocolate in a bowl. Bring ½ cup of cream to a simmer in a small saucepan over medium high heat. Remove from heat and the gelatin mixture, whisking until fully dissolved.
3. Sieve to avoid any lumps, pour the cream mixture over chopped chocolate, whisk until the chocolate is melted and the mixture is completely smooth.
4. Cool to room temperature, stirring occasionally, 5 to 8 minutes, the mixture will thicken slightly.
5. With the hand blender in another clean and dry bowl whip the remaining 1 cup cream until soft peaks form.
6. Using rubber spatula fold whipped cream one third at a time into the chocolate mixture without deflating much air out of the cream, fold in rest of the cream and mix until no white streaks visible.
7. Pour the mousse into the serving glasses and chill in the fridge for atleast 3 - 4 hours or overnight.
8. To make glaze, put all the ingredients in a small pan and cook till cranberries are slightly mushy and thick syrup is formed.
9. Take it off the stove and cool it completely. Keep in the fridge until required.
10. Once mousse is set, add spoonful of cranberry glaze on top and serve chilled.