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1
Sprinkle gelatin over 2 tablespoons of cold water in a small dish. Let sit for 5 minutes to soften.
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2
In a saucepan, heat cream over medium heat until it starts to steam, stirring occasionally. Do not let it boil.
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3
In a bowl, whisk together egg yolks. Using a large spoon or ladle, slowly drizzle about 1/3 of the warm cream into the egg yolks, whisking vigorously the entire time. The goal is to incorporate the hot cream gradually so the egg yolks are tempered rather than cooked. When about 1/3 of the cream has been incorporated and the mixture is warm to the touch, pour mixture back into saucepan with the rest of the cream. Stir over medium-low heat, scraping the bottom and sides of the pan as you go, for about 5 to 7 minutes, or until mixture thickens and coats the back of a spoon. It should measure approximately 170 to 175u00b0F.
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4
Place white chocolate chips in the canister of a KitchenAid(R) Diamond Blender. Pulse two or three times to break chips into fine pieces. Pour hot cream mixture over top of chips and let sit for 30 seconds. Blend on medium-low speed until white chocolate is melted and mixture is smooth, scraping down the sides and corners of the blender as necessary. Add softened gelatin and peppermint extract and blend for 2 to 3 seconds more to incorporate.
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5
Divide evenly among ramekins or jars and refrigerate until set, at least 4 hours or overnight.
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6
Just before serving, top with freshly whipped cream, if desired.
