Ready in 15 minutes
This is a light and fluffy mousse with a wonderful raspberry sauce. Great layered like a parfait then frozen. Additional raspberry sauce can be spooned over cakes or served with this mousse.
"I made this and it was delicious. Instead of making it in parfait form though I took the little Fillo dough cups that hold like an oz. and filled it with the mousse and then topped it with pureed raspberry sauce. GREAT!"
Process berries in a blender or food processor until smooth. Strain mixture 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 heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup 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. May also be used to fill or ice a cake.