“New from the Kitchen”
Recipe of the Month – November 2016
Desserts: Raspberry White Chocolate Mousse
I was looking for something light to add to a dessert buffet table for a large party recently and found this on allrecipes.com and gave it a try. I used it in little parfait cups with tiny spoons, and it works wonderfully for the large group. But of course it makes a special dessert served in a larger parfait glass for your dinner guests. I like to garnish with a couple fresh raspberries.
10 oz. package of frozen raspberries, thawed,
2 tablespoons white sugar,
2 tablespoons orange liqueur,
1 3/4 cup heavy whipping cream,
6 oz. white chocolate chopped,
1 drop red food coloring.
Process berries in a blender until smooth. Strain into a small bowl and discard seeds. Add the sugar and liqueur and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low hear, warm 1/4 cup of cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until lukewarm. Stir in 1 tablespoon raspberry sauce and the food coloring. Transfer to a large bowl.
In a medium bowl, whip the remaining 1 1/2 cups cream to soft peaks, fold into melted chocolate mixture, one-third at a time until no streaks remain.
Layer into parfait dishes and serve with the sauce.