Frozen White Chocolate Mousse Cake

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix crumbs and butter in medium bowl.
  • Press into bottom of 8" diameter springform pan.
  • Refrigerate crust while preparing mousse.
  • Melt 6 oz. white chocolate in top of double boiler, over simmering water, stirring until smooth.
  • Cool slightly.
  • Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves.
  • Continue boiling without stirring until candy thermometer resgisters 238 degrees (soft-ball stage).
  • Meanwhile, using electric mixer fitted with clean dry beaters, beat egg whites with cream of tartar in large bowl until soft peaks form.
  • Gradually beat hot syrup into whites.
  • Continue beating until mixture is stiff and glossy and bottom of bowl cools to barely lukewarm, about 3 minutes.
  • Fold in warm chocolate.
  • Refrigerate chocolate mixture until cool but not set, about 5 minutes.
  • Whip cream, Grand Marnier and vanilla in another large bowl until soft peaks form.
  • Fold in chopped white chocolate.
  • Pour mixture into crust; smooth top with spatula.
  • Sprinkle top with chopped pistachios.
  • Freeze until firm, about 6 hours.(Can be prepared up to this stage - 3 days ahead).
  • Remove pan sides.
  • Raspberry sauce:
  • Puree raspberries in food processor or blender.
  • Strain into medium bowl to remove seeds.
  • Stir in sugar and Grand Marnier.
  • Refrigerate until well chilled, about 1 hour.
  • (This too, can be prepared up to 3 days ahead of time; cover in plastic wrap).
  • Cut the cake into wedges and serve with raspberry sauce.
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