• 150 ml double cream
  • 200 g good white chocolate
  • 1 vanilla pod


  • Break the white chocolate up into pieces and place in a bowl.
  • Split the vanilla pod in two lengthways and put it in a saucepan with the cream.
  • Bring to the boil, and pour over the white chocolate.
  • Leave for a few minutes to melt under the heat of the cream, then remove the vanilla pod, and scrape out the little black beans with the blade of a knife.
  • Stir the cream and chocolate until it is smooth and all the chocolate has melted.
  • Place in the fridge and cool for at least 3 or 4 hours.
  • When the ganache (for that’s what you’ve made) is completely chilled, whip it up into a rich mousse with electric beaters and serve with fresh raspberries or strawberries.