Mille-Crepe Cake

Instructions

1. 1

   In a bowl placed over a pot of simmering water or in a microwave oven, melt the white chocolate with 1/2 cup (125 ml) of the cream. Remove from the heat. Add the remaining 1 1/2 cups (375 ml) of cream and the lemon zest. Stir well.

2. 2

   Cover and refrigerate for 3 hours or until the cream is cold.