Steps
1. Prepare the mousse cake base:
a. Soften gelatin in 2 tbsp cold water for 5 minutes.
b. Melt white chocolate gently over a double boiler.
c. Heat milk and dissolve the gelatin into it, then mix into the melted chocolate.
d. Whip the heavy cream with sugar until soft peaks form, then fold into the chocolate mixture.
e. Pour into a small mold and refrigerate for 2 hours until set.
2. Make the toffee hazelnuts:
a. Roast hazelnuts lightly and set aside.
b. In a saucepan, combine sugar and water over medium heat until it turns a golden amber caramel.
c. Quickly stir in hazelnuts to coat and pour onto parchment paper to cool.
d. Once cooled, break into small clusters.
3. Create the candy floss:
a. Heat granulated sugar in a heavy pan until molten and amber (around 160°C/320°F).
b. Using two forks or whisks, flick the sugar strands over parchment to form fine threads (wear caution to avoid burns).
c. Shape the sugar threads loosely into a fluffy cloud.
4. Assemble the dessert:
a. Unmold the mousse cake onto a serving plate.
b. Surround or prop up the mousse with the toffee hazelnut clusters forming a 'cradle.'
c. Gently place the candy floss cloud over or above the mousse, supported by the toffee hazelnuts.
Serve immediately to enjoy the contrast of textures and the ephemeral cotton candy element.
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