Recipe of the Week: Raspberry White Chocolate Mousse

It's Bastille Day and it's raspberry season, so we thought we'd honor both occasions this week by celebrating with a delectable raspberry white chocolate mousse! Your family and friends will be storming the kitchen for second helpings. (Sorry, we're as weak in the face of wordplay as we are in the face of dessert.)

As if being super yummy weren't enough, this mousse has a bonus feature. It can also be used to fill or ice a cake! Franc-ly (sorry) we think it would be best to try both! Ouiiiiiiiii!


Raspberry White Chocolate Mousse

You need:

• 10 ounces fresh raspberries
• 2 tablespoons white sugar
• 2 tablespoons orange liqueur
• 1 3/4 cups heavy whipping cream
• 6 ounces white chocolate, chopped
• 1 drop red food coloring

Directions:

1. Process berries in a blender or food processor until smooth
2. Strain mixture into a small bowl and discard seeds
3. Add the sugar and liqueur and stir until sugar dissolves
4. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate
5. Stir chocolate constantly until it melts
6. Let mixture cool until it is lukewarm
7. Stir in one tablespoon of raspberry sauce and the drop of food coloring
8. Transfer mixture into large bowl
9. In a medium bowl, whip remaining 1 1/2 cups of cream to soft peaks
10. Fold into melted chcolate mixure, one-third at a time, until no streaks remain
11. Layer into parfait dishes and serve with the sauce

Find more great fruit and produce recipes on Ruma's web site!

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