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Raspberry White Chocolate
Mousse
Filling
6 oz white chocolate chopped
2 Tablespoon white sugar
2 Tablespoon orange liqueur
1 3/4 cup heavy whipping cream
1 (10 ounce) package frozen raspberries thawed
1 drop red food coloring
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To Make Raspberry Sauce
Process berries in blender until smooth. Strain mixture into small bowl, discard seeds.
Add sugar and liqueur. Stir until sugar dissolves. Makes 1 cup sauce.
To Make Mousse
In a heavy saucepan, combine 1/4 cup of the cream and the white chocolate. Warm over low
heat, stirring constantly, until chocolate melts. Let cool until about lukewarm. Stir in 1
tablespoon raspberry sauce and the food color. Pour into a large bowl. In a medium bowl,
whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, about a
third at a time, until no streaks remain.
Layer into parfait dishes or use to fill or ice a cake.
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