Prep 25 mins
Cook 15 mins
Today, berries are cultivated almost year-round, although they are the sweetest and juiciest during their peak, from April to June. White chocolate marries especially well with the berries' fantastic flavor. I made this for my daughter and she and her boyfriend enjoyed it thoroughly. I, also took a little taste - it was too, too wonderful! Originally found on Diana's Desserts. com.
- 2 cups fresh raspberries (washed & divided 3-1) or 2 cups frozen raspberries (washed & divided 3-1)
- 1⁄4 cup sugar
- 3 tablespoons framboise liqueur or 3 tablespoons Chambord raspberry liquor
- 6 ounces white chocolate, finely chopped
- 1⁄4 cup milk, warmed
- 1 cup heavy cream
- 2 egg whites, room temperature
- 1 pinch cream of tartar
- 3⁄4 teaspoon vanilla extract
- 4 tablespoons finely chopped toasted almonds
- raspberries (to garnish)
- mint sprig (to garnish)
- In a blender or food processor fitted with metal blade, combine 1-1/2 cups of the raspberries with the sugar.
- Puree until smooth.
- Strain through a fine-mesh sieve into a bowl.
- Add the framboise liqueur or Chambord and stir to mix.
- Stir in the remaining whole raspberries, halved, into the puree.
- Set aside.
- Place the chocolate in a heatproof bowl and set over pan of gently simmering water; do not allow the bowl to touch the water.
- Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140ºF on an instant-read thermometer.
- Gradually add the warm milk to the chocolate, stirring constantly until smooth.
- Remove the bowl from the water and allow mixture to cool until it is almost at room temperature.
- In a bowl, using an electric mixer on high, beat the cream just until soft peaks form.
- In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high until stiff peaks form.
- Using a rubber spatula fold half of the whites into chocolate mixture to lighten it.
- Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain.
- DO NOT OVERMIX.
- At this point, you may cover and refrigerate the mousse for up to 1 day ahead.
- To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass.
- Top with raspberry sauce, again using about half and dividing equally.
- Then sprinkle the top with 2 tablespoons of almonds.
- Repeat with remaining mousse and raspberry sauce.
- Sprinkle with remaining finely chopped almonds.
- Put raspberries and fresh mint sprigs alongside of parfait glass, for garnish.