Raspberry White Chocolate Mousse
Frozen raspberries 10 ounces
Sugar 2 tablespoons
Orange liqueur 2 tablespoons
Heavy whipping cream 1+3/4 cups
White chocolate 6 ounces
Red food colouring
Process berries in a blender until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves.
In a heavy saucepan over low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until the chocolate melts. Let the mixture cool down until it is lukewarm. Stir in one tablespoon of raspberry sauce, and the food colouring. Transfer to a large bowl.
In a medium bowl, whip the remaining 1 1/2 cup cream to soft peaks. Fold into a 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 for filling or to ice a cake.
(Courtesy: Chef Choong Chew Loon, Royal China, New Delhi)