Raspberries are a refreshing way to perk up white chocolate mousse.
- 1/3 cup Chambord
- 1 1/2 teaspoons unflavored gelatin
- 2 12-ounce packages frozen unsweetened raspberries, thawed, drained, juices reserved
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 12 ounces white chocolate, chopped
- 2 cups heavy cream
- 3/4 cup powdered sugar
Pour the Chambord into a medium saucepan and sprinkle the gelatin over it; allow the gelatin to soften in the liquor for 10 minutes. Press raspberries firmly through a fine-mesh sieve, discarding solids and then add enough of the reserved raspberry juice to the berries to measure 1 2/3 cups. Add the berries to the gelatin-Chambord mixture and cook over low heat, stirring constantly, until the sugar dissolves completely. Remove from heat and then stir in the vanilla extract and the chopped white chocolate until it melts and the mixture is smooth. Chill for 90 minutes.
Beat the heavy cream and powdered sugar until stiff peaks form. Thoroughly stir in ½ cup of the whipped cream into the chilled berry mixture until it is smooth. Gently fold in the remaining whipped cream until the mousse is completely blended and smooth. Chill for several hours before serving.
Makes 8 servings.
