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, 1-2 minutes. • Using a spoon, gently fold white chocolate ganache into whipped cream until just combined. Divide evenly between 4 serving glasses or jars. Refrigerate for 6 hours or overnight.

TIP: If you don't have electric beaters, use a metal whisk and whisk for 3-4 minutes!

TIP: Chill both your bowl and cream before whipping to get maximum volume.

• Cut the butter into small cubes. In a medium bowl, add butter, the plain flour and brown sugar. • Using your fingertips, rub the butter into the flour and sugar, until resembling fine breadcrumbs. Transfer to a lined oven tray and spread out slightly keeping some clumped together. Bake until golden, 8-10 minutes. • In the last 5 minutes of cook time, add slivered almonds to the tray and toast. Set aside to cool. • Transfer 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!