•  3 teaspoons powdered gelatine
•  ¼ cup (60ml) milk
•  1 litre pouring (single) cream
•  ½ cup (110g) caster (superfine) sugar
•  1 vanilla bean, split and scraped
•  100g white chocolate, chopped

Place the gelatine in a small bowl, pour over the milk and allow to stand for 2–3 minutes. Place the cream, sugar and vanilla in a saucepan over medium heat and bring to the boil. Add the chocolate and stir until melted and smooth. Add the gelatine mixture and whisk until dissolved. Strain the mixture and pour into 8 x ½ cup-capacity (125ml) dishes. Refrigerate for 4–6 hours or until set. Serve with the dessert-wine poached pears. Serves 8.