2
eggs
65
gms. castror sugar
2x5
leaves gelatine
200
gms. white chocolate melted
600
ml whipped cream
a
few colourful gems.
Beat
eggs and sugar together until fluffy.
In
the meantime, soak gelatine in cold water until soft and then squeeze our the
excess water.
Melt the gelatine
over a double boiler, or pan of hot water.