Soak the gelatine in cold water according to the instructions on the packet. In the meantime, toast the sesame seeds in a pan without oil. Melt the white chocolate in a double boiler, let it cool down a bit, then stir in half of the sesame seeds.
Beat the egg whites until stiff and finally let the sugar trickle in. Remove some of the sweet cream, heat it and dissolve the soaked and squeezed gelatine in it. Beat the rest of the cream until stiff.
Then fold the gelatin cream and both foams into the chocolate mixture. Fill into dessert molds and let set in the refrigerator for a few hours.
To serve, dip the molds briefly in hot water, then turn the mousse out onto a plate and sprinkle with the remaining sesame seeds.
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