White Chocolate Mousse with Nectarine & Vanilla Ice Cream

White Chocolate Mousse with Nectarine & Vanilla Ice Cream

Ingredients and Methods

2 min
5 min


  • 1 leaf (or 2g) gelatin
  • 200g white chocolate
  • 300ml cream
  • 125ml milk
  • 30g sugar
  • 3 nectarines
  • 5 scoops vanilla ice cream


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.

To finish

Scoop out one spoon of white chocolate mousse on a plate.

Decorate with wedges of nectarine, raspberry and a spoon of vanilla ice cream.

Chef Paolo Masciopinto

Born in Milano and growing up in Turin, Italy, Paolo Masciopinto’s interest in the kitchen began at an early age after working in restaurants during the summer holidays. (more)

here to view all of Chef Paolo Masciopinto's recipes.

Paolo Masciopinto

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