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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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