Lemon and White Chocolate Mousse

• 500g block PHILADELPHIA Cream Cheese, softened
• 1/3 cup ETA* Lemon Spread
• 2 tablespoons caster sugar
• 3 teaspoons gelatine, dissolved in
• 1/4 cup boiling water
• 1 cup cream, whipped
• 100g TOBLERONE* White Chocolate, melted
• extra shaved TOBLERONE* White Chocolate to garnish

1. Beat Philly* until smooth.
2. Add the lemon spread and sugar until combined.
3. Stir in cooled gelatine and melted Toblerone* white chocolate.
4. Gently fold through the cream.
5. Pour mousse into 8 x 1/3 cup glass serving containers.
6. Chill for several hours or until set.
7. Garnish with Toblerone* shavings.

caster sugar, gelatine, boiling water, cream, toblerone, extra shaved toblerone

Taken from www.kraftrecipes.com/recipes/lemon-white-chocolate-mousse-103504.aspx (may not work)