Sunday, November 24, 2013

Cake Dome Sunday #41: White Chocolate Mousse and fresh Raspberry Sauce

With the holiday season of MANY holidays and Holy days fast approaching, including Thanksgiving, Hanukkah, Kwanzaa, Christmas, New Years, these festivities involve food and family and friends and tables laden with delicious foods and desserts.  I'm not one to shy away from a cake or pie or plate of cookies, but sometimes one craves a dessert that is lovely in presentation, bright with fresh fruit, sweet with freshly whipped cream and just a little sweetness added to the mix but still on the light side.  After all, we've just eaten a fabulous, albeit heavy meal.   Enter my recipe for White Chocolate Mousse and fresh Raspberry Sauce.
This is a recipe you can pull together in a matter of minutes and put in your freezer or refrigerator until you're ready to serve. 
White Chocolate Mousse and Fresh Raspberry Sauce
  • 1 (10 ounce package) of frozen raspberries
  • Juice of half a lemon
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup cold water
  • 2 Tablespoons Grand Marnier or other liqueur (optional)
  • 1 drop of red food coloring

  • 1 teaspoon unflavored gelatin
  • 1/4 cup water
  • 1/4 cup milk
  • 6 ounces white chocolate; broken into pieces
  • 1 1/2 cups heavy whipping cream
  1. For the raspberry sauce, combine the undrained berries and lemon juice in the bowl of a food processor or blender and puree.  Strain the raspberry puree to remove any seeds through a fine strainer, pressing with the back of a spoon.
  2. Add sugar, cornstarch, water and the liqueur and blend well.
  3. Pour the raspberry sauce into a medium saucepan and over medium heat, bring to a boil, stirring frequently.  Reduce heat and continue stirring for one minute.  Remove from heat and allow to cool until ready to use.
  4. For the mousse, in a glass measuring cup sprinkle the gelatin over cold water and allow mixture to soften for one minute.  Cook on high (100% power) for 20 - 40 seconds in the microwave and allow to stand for 2 minutes or until granules are completely dissolved.
  5. In a small saucepan, bring milk to the simmering point and remove from heat and add the white chocolate.  Stir occasionally until the chocolate is melted and the mixture is smooth.  Blend the gelatin into the chocolate mixture.  Stir in 1 Tablespoon of raspberry sauce and the drop of food coloring into the chocolate mixture and transfer to a large bowl.  Refrigerate until slightly thickened but not gelled: about 10 minutes.
  6. Whip the cream until stiff and peaks hold their shape.  Fold in the white chocolate mixture into whipped cream.
  7. Beginning with the raspberry sauce, alternate layers of mousse with raspberry sauce into four tall parfait glasses.  Refrigerate one to two hours.  To serve, garnish with partially frozen whole berries or fresh, if available.
Yield: 4 servings

    This is so fast and easy to make and a lovely lighter dessert option after a heavy meal.  I hope you'll try it.

Until next time,



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