I do have it! Here you go!
"This gently aromatic mousse is much nicer than it sounds, especially if you use really good white chocolate such as Lindt Vanilla or Valrhona. Don't attempt to make it with anything less - it simply won't work. Serve it in extremely small quantities - no more than an espresso cup per person. Serves 6-8
8 plump green cardamom pods
100ml milk
3 bay leaves
250g white chocolate
300ml double cream
3 free range egg whites
best-quality cocoa powder for dusting
Break the cardamom pods open and extract the seeds. Crush them lightly, then add them to the milk and bay leaves in a small saucepan. Warm the seasoned milk over a moderate heat until it approaches the boil. Remove from the heat.
Meanwhile, break the chocolate into small pieces and melt in a bowl balanced over a pan of gently simmering water. It is best if the bottom of the bowl does not touch the water. Overheating the chocolate will cause it to go lumpy, so as soon as it starts to melt, turn off the heat but leave the bowl in place.
Whip the cream so that it forms soft mounds rather than peaks. In other words it should not be too stiff. Beat the egg whites to stiff peaks. When the chocolate is completely melted, remove from the heat and pour the warm milk on to it through a sieve. Stir the chocolate and milk together till velvety. Scoop the mixture on to the stiffly beaten egg whites and fold gently together with a large metal spoon (a thick wooden one will knock the air out). Now fold into the softly whipped cream. Scrape into a serving bowl or espresso cups and refrigerate for three or four hours till set. Dust with cocoa or serve with a jug of chocolate sauce."