2 teaspoons (10 ml) gelatin

• 1/4 cup (60 ml) espresso, cooled or
• Very strong drip coffee, cooled

Line a 23 x 13-cm (9 x 5-inch) loaf pan with plastic wrap.

In a bowl, allow the gelatin to bloom in the cold coffee for about 2 minutes. Warm in the microwave oven for a few seconds to completely dissolve the gelatin.

In a double boiler, melt the white chocolate. Remove the top part from the double boiler. Whisk in the corn syrup, gelatin and egg yolks.

Gently fold in the sour cream and whipped cream. Spread the mousse into the pan and refrigerate for 1 hour.

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