Raspberry White Chocolate Mousse recipe

3 servings

1 (10 ounce) package frozen raspberries, thawed

2 tablespoons white sugar

2 tablespoons orange liqueur

1 3/4 cups heavy whipping cream

6 ounces white chocolate, chopped

1 drop red food coloring

Process berries in a blender or food processor until smooth.

Strain mixture into a small bowl, and discard seeds.

Add the sugar and liqueur, and stir until sugar dissolves.

Makes 1 cup of sauce.

In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts.

Let mixture cool until it is lukewarm.

Stir in 1 tablespoon of raspberry sauce, and the food coloring.

Transfer to a large bowl.

In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks.

Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer into parfait dishes, and serve with the sauce.

May also be used to fill or ice a cake.