White Chocolate Mousse with Raspberry Sauce
White Chocolate Mousse with Raspberry Sauce
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 3 tablespoons Chambord or Raspberry Liquor
- 1/2 cup heavy cream
- 1 teaspoon plain gelatin
- 8 ounces white chocolate
- 3 egg whites
- pinch cream of tartar
- 3/4 cup heavy whipped cream, cold, medium peaks
- fresh raspberries
- 1 pint fresh raspberries
- 1 tablespoon Chambord
- 1 tablespoon Fustini’s Raspberry Balsamic Vinegar
- 3 tablespoons sugar
Directions
- Place Chambord, heavy cream, and gelatin in a small pot over low heat. Whisking, bring to a simmer and simmer until gelatin is fully dissolved. Place white chocolate into a bowl and pour simmering cream over top. Stir to melt then refrigerate until chilled. Whisk egg whites and cream of tartar to stiff peaks then fold into cold chocolate mixture. Fold in whipped cream and divide among service glasses. Chill well - 3 hours. Serve with raspberry sauce and fresh raspberries.
- Place into a small pot and bring to simmer over low heat. Once simmering and all raspberries have broken down, press through a fine-mesh sieve and refrigerate until ready to use.
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