White chocolate milk mousse

In a large saucepan combine the sugar and cornflour, then slowly mix in the whole milk and cream. Place on the heat and whisk continuously. Remove from the heat when the mixture starts to become difficult to whisk. Off the heat, stir in the grated chocolate and add the vanilla. Stir and transfer to a bowl. Cover with cling film and chill for 2 hrs. To serve, divide between four bowls and top with grated white chocolate.

Makes 4 500ml whole milk 100g white chocolate, grated, plus extra to decorate 30g caster sugar 60g cornflour 150ml double cream 1 tsp vanilla bean paste