White chocolate mousse with raspberries

ingredients :
150g white chocolate crushed
300 ml liquid cream
2 grams of gelatin
8 tablespoons  milk
100g raspberries
method:
Soften gelatin in cold milk in a saucepan.
Once softened, place the saucepan over low heat and add the chocolate.
Allow the chocolate to melt, stirring with a spoon.
Once melted, remove from heat and let cool.

Meanwhile, beat cream with a mixer.
Stir in the chocolate cream and mix gently.
Fill ramekins up to half with foam.
Top with raspberries and finish with another layer of foam.
Refrigerate for at least 2 hours of preferably 4 hours.
Garnish with 3 raspberries or to taste
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