For the white chocolate mousse, soak the gelatin in cold water. Melt the white chocolate in a bain-marie for a long time. Whip the cream with the vanilla sugar until stiff.
Mix Qimiq with confectioner’s sugar until creamy. Add the white chocolate. Squeeze out the gelatine, dissolve in a little hot water and stir into the Qimiq cream.
Finally, fold in the whipped cream. Pour the cream into ramekins and chill.