Limoncello White Chocolate Mousse Recipe

150g white chocolate, broken
2 tsp gelatine in 1/4 cup hot water
1 whole egg, plus 1 egg yolk
3 tbsp Bella Verde Limoncello
(remember to have this out of the freezer
in preparation for adding to the recipe)
250ml cream

Melt the chocolate in a bowl over a pan of simmering water.
Prepare the gelatine.
Put the egg and egg yolk in a bowl over a pan of simmering water and whisk until the mix is thick and creamy and holds a tail. Too long and the eggs will scramble - like they did the first time I tried.
Add the melted chocolate, the softened gelatine and the Limoncello to the beaten egg and mix well.
Lightly whisk the cream and fold into the mixture. Pour into 6 espresso cups and chill until set - about an hour.
Serve with a shot of Limoncello