Ingredients:
- 500 ml whipping cream
- 300 g white chocolate chips or grated chocolate
- 14 g gelatin
- 2 Tbsp rum extract
- 200 g ground walnuts
Directions:
Soften the gelatin in a few tablespoons of warm (not hot) water and then dissolve over hot water (I placed the bowl with gelatin in a bigger one that had hot water). Bring the whipping cream to boil in a saucepan. Add grated white chocolate and stir until smooth. Add the gelatin. Chill until cold, at least 2 hours or overnight (cover before refrigerating).
Using an electric mixer beat on low speed until blended and smooth. Add rum extract. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted.
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