• 1 qt heavy cream
• 1 cup milk
• 5 gelatin sheets (or 2½ tbsp powdered gelatin)
• 7 oz white chocolate, chopped

1. Line a 8" x 13" cake pan with plastic wrap, making sure to cover the bottoms and sides
2. Place sheets of gelatin in a small bowl of ice cold water to soften, about 5 minutes
3. Over a medium flame, heat heavy cream and milk. When the milk just begins to boil, remove gelatin from water and and squeeze. Stir gelatin into cream mixture to melt
4. Add the chopped white chocolate, stir until melted and remove from heat
5. Pour into lined pan and refrigerate to set, 8 hours to overnight
6. Serve with your favorite fruit and/or shortbread