For the mousse:

1. Sprinkle the 2 tsp gelatine powder over the cream and allow it to absorb.
2. Heat the milk gently in the microwave until the gelatine is melted. Allow to cool.
3. Whip the First Choice Velvet with a stand mixer on high speed until stiff peaks form.
4. Fold in the cooled milk-gelatine mixture. Spoon the mousse into 10 silicone dome
   moulds (alternatively, you can use a silicone muffin tray). Reserve the leftover mousse
   (we’ll use this to seal the filling inside later). Freeze.

For the glaze:

1. Place the sugar in a saucepan and slowly let it melt and caramelize. Once dark brown,
   add the water and whisk. Mix the cornflour and water and add to the butterscotch while
   whisking.
2. Remove from heat. Measure out 120ml of sauce and set it aside. To the rest of the
   sauce, add the cream and soaked gelatine. Strain and set aside to cool to 27 degrees
   celsius.

To assemble:

1. Remove the semi-frozen mousse from the freezer after 1 hour and use a teaspoon
   measure to scoop out a cavity in the middle of each mousse. Then fill the cavity with the
   reserved liquid butterscotch sauce. Top with the remaining mousse and a digestive
   biscuit and freeze until solid - about 2 hours.
2. Unmould the frozen domes and place them on a cooling rack with a baking sheet
   underneath. Once the mirror glaze has cooled to 27 degrees Celsius, pour it over the
   frozen domes to cover each one completely.
3. Carefully remove the domes from the rack and using your hands gently press the finely chopped pistachios around the edges.
4. Allow to defrost at room temperature before serving.