If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min.
Heat up the whipping cream (1) to a boil with vanilla extract or your vanila pod in it and let infuse for at least 15 minutes.
Melt your white chocolate in a double boiler or in the microwave and pour it into a large bowl.
Add gelatin to your hot whipping cream and pour it onto the melted white chocolate. Whisk until it becomes homogeneous. Add the cold whipping cream and mix with an immersion blender until it becomes homogeneous. Let it rest in the fridge for at least 6 hours.
Whip to the desired consistency. Soft peaks for a mousse, stiff peaks for piping.
