Framboise White Chocolate Mousse
Contributed by: News Canada
- 1 (10 oz) pack frozen raspberries, thawed
- 2 tablespoons white sugar
- 2 tablespoons Framboise
- 1 3/4 cups heavy whipping cream
- 6 oz white chocolate, chopped
- 1 drop red food colouring
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and Framboise, 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 colouring. 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.
Magnotta Winery Framboise
Magnotta Winery Cassis
Serving Size: Makes 16 Servings