Lavender White chocolate mousse cake 薰衣草白朱古力慕絲蛋糕

My husband brought some new cake flavour essences back from Hong kong. This time I would like to try the lavender essence first.

Lavender Mousse: (8")
Milk 180g
Sugar 30g
Gelatin 1 envelop Knox
lavender essence. 1/4 tsp
Whipping Cream. 400g

Directions:

1. Place 3 tbsp of milk out of 180g milk, sugar and gelatin into a heat proof bowl, stir and let stand 1 minute for gelatin to absorb milk. Remove from stove. Add lavender essence and stir until all mixed. Let it cool.
2. Place bowl over saucepan with simmering water. Heat and stir until all gelatin and sugar dissolved in milk.
3. Whipped the cream until smooth.  Pour milk mixture to whipped cream until all well mixed.

Pour into pan and place on freezer. Proceed to make white chocolate mousse.

Another version in dome shape

White Chocolate mousse:
1 1/4 cups milk

1 envelop (7g) envelope Knox gelatin

2 cups white chocolate chip/bar

2 cups whipping cream

Directions:

1. Place milk and gelatin into a heat proof bowl, stir and let stand 1 minute for gelatin to absorb milk.
2. Place bowl over saucepan with simmering water. heat and stir until all gelatin dissolved in milk.
3. Remove bowl from heat and add white chocolate chip. Stir until smooth and let cool.
4. Whip the cream, add chocolate misture, stir until smooth.

Take pan out from freezer. Pour white chocolate mousse layer on top of lavender mousse layer. Then place in refridgerator for several hours before serving.

I also make a cake base to form this Lavender mousse cake.