1. Ingredients: 300g white chocolate, 7g gelatin sheets, 115g milk, 115g whipping cream.

2. Soak the gelatine in ice water in advance and set aside.

3. Boil milk, light cream and syrup together in a saucepan, remove from heat.

4. Add chopped white chocolate, turn off the heat and stir evenly.

5. Continue to heat over medium heat to 101 degrees.

6. Remove from the heat, add gelatin sheets soaked in ice water and mix evenly.

7. Add blue toner and stir slowly.

8. Stir and cool to 28 degrees, pour on the cake, and refrigerate for 2 hours.