Chambord Gelee With White Chocolate Cream

My dear friend Judy, who has done this before, has had me search the web to find a fantastic dessert for her to serve at very large dinner party she is going to have. It had to be Godiva, white chocolate or/& dark chocolate, and above all DECADENT! There is a but, I have to go over and help her bake it too! This is just one of the few I found, and I can't wait!

• Ready In: 4 hrs 25 mins
• Serves: 4

Ingredients

• GELEE

• 12  ounces  frozen berries (blackberry "and or" raspberries)
• 2  tablespoons sugar
•  water
• 1  vanilla bean
• 1⁄2 cup Chambord raspberry liquor
• 1 (2 1/2teaspoon) envelope unflavored gelatin
• 6  ounces fresh raspberries

• WHITE CHOCOLATE CREAM

• 1 1⁄2 ounces  godiva ivory chocolate, chopped
•  heavy cream
• 1  teaspoon sugar
• 1  teaspoon vanilla extract

• GARNISH

•  fresh raspberry
•  fresh tarragon or  mint sprig

Directions

1. MAKE GELEE:
2. Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.
3. Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.
4. Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.
5. Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).
6. Cook for another 5 minutes, then strain again.
7. Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.
8. Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).
9. Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.
10. Divide juice mixture among glasses.
11. Refrigerate for at least 2 hours.
12. MAKE WHITE CHOCOLATE CREAM:
13. Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.
14. Refrigerate for 10 minutes or until chilled.
15. Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.
16. Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.
17. To serve, divide the white chocolate cream among the glasses.
18. Garnish with raspberries, fresh tarragon and/or mint sprigs.