Step 1

Prepare the Gelatin Mixture: In a small bowl, sprinkle 3g of gelatin over 10g of water. Stir to combine. Let it sit for about 5 minutes to bloom.

Step 2

Heat Half of the Heavy Cream: Pour 125g of heavy cream into a saucepan and add 20g of corn syrup. Heat the mixture over low heat, stirring constantly, until it's warm but not boiling. The corn syrup helps to stabilize the ganache and add a smooth texture, but can be omitted

Step 3

Melt the White Chocolate: Chop the white chocolate into small pieces for even melting. Once the heavy cream mixture is warm, remove it from the heat and add the chopped white chocolate. Let it sit for a minute to gently melt the chocolate, then stir until the mixture is smooth and homogeneous.

Step 4

Dissolve the Gelatin: Microwave the bloomed gelatin for about 10 seconds or until it becomes liquid. Watch it closely to avoid overheating. Stir the liquid gelatin into the warm white chocolate mixture until fully incorporated. This step ensures the ganache sets with a smooth, firm texture upon cooling.

Step 5

Cool the Mixture: Add the rest of the heavy cream to the ganache mixture and stir until completely combined and smooth. Chill the mixture for at least 2 hours, preferably overnight.

Step 6

Whip the Cream: In a large bowl or stand mixer, whip the chilled cream until soft-stiff peaks form. The consistency of this cream holds soft peaks very well. Be of careful of overwhipping as the cream can over whip easily.