[Core Dessert] White Chocolate Pots

• In a large bowl, add the remaining cream and whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. • Using a spoon, gently fold chocolate ganache into the whipped cream until just combined. • In serving glasses or jars (1 per person), divide evenly and refrigerate for 6 hours or overnight. TIP: Don't worry if the mixture is a little runny, it will set in the fridge!

• Cut the butter into small cubes. In a medium bowl, add the plain flour, brown sugar and the butter. Using your fingertips, rub the butter into the flour and sugar, until resembling fine breadcrumbs. • Transfer crumb to a lined oven tray and spread out slightly. Bake until golden, 8-10 minutes. • In the last 3 minutes of cook time, add the flaked almonds to the tray and toast. Set aside to cool. Transfer the cooled almond crumble to an airtight container to store overnight. TIP: Keep the crumb slightly clumped together on the tray, if it's spread too thin it can burn!