Heat the 100ml of cream, add two spoonfuls of sugar and the isinglass which you have previously soaked in cold water. Bring to the boil and add the white chocolate, chopped into little pieces. Leave to cool, put in a bowl and add the whipped cream, stirring from the bottom to the top. Put the mixture into little molds. I used rosebud-shaped ones, but you can also use normal aluminum ones. Put half the mixture in and place an amarena in the center, before covering with the other half of the mixture. Put the molds in the freezer and take them out a few minutes before serving. Decorate with amarena topping and enjoy!
Recipe by MALU