Mixed Mousse

To make the mousse: In a small bowl, sprinkle the gelatin over the water and reserve

In a medium saucepan, combine the coconut milk, whole milk, heavy cream, and stir to combine

Bring to a simmer

Add the reserved gelatin and whisk until dissolved

Remove from heat and place in a bowl

Allow to cool and refrigerate until it starts to thicken

Beat the egg whites until stiff peaks form and fold gently into the coconut milk mixture

Set aside 1 1/2 cups, then stir in the white chocolate. Reserve

Grease a 24.5 x 10.5 x 6.5 cm English trifle dish and pour in the mousse

Top with the reserved chocolate mousse and use a spatula to swirl the mixture together

Refrigerate until firm

If desired, garnish with shaved white chocolate

To make the sauce: In a saucepan, combine the heavy cream and water

Bring to a simmer

Add the coconut milk and whisk until smooth

Remove from heat, allow to cool slightly, then stir in the egg yolks

Return to low heat, whisking constantly, until the sauce thickens and starts to simmer

Allow to cool and thicken before using.