Categories: pudding- custard- mousse- flan

Ingredients

• Raspberry Sauce:
• 2 (10 oz.) pkg. frozen raspberries in syrup, reserving a few for garnish
• juice of 1/2 lemon
• 1/4 cup sugar
• 2 Tbsp. cornstarch
• 1/2 cup cold water
• 1 Tbsp. Grand Marnier OR other liqueur, optional
• Mousse:
• 1 cup cold water
• 1 tsp. unflavored gelatin
• 1/4 cup milk
• 5 oz. white chocolate (such ad Tobler, Lindt or Bakers, broken up.
• 1 12 cups heavy whipping cream

Directions

1. To make the Raspberry Sauce: Combine undrained raspberries and lemon juice in food processor or blender; puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat; bring to boil, stirring frequently. Reduce heat and continue stirring 1 minute. Remove from heat and allow to cool until ready to use.

2. To make the Mousse: Pour water into a glass measuring cup, sprinkle gelatin over water and allow mixture to soften for 1 to 2 minutes. Microwave on high for 20 to 40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternately, place cup in a bowl of hot water and stir until completely dissolved.)

3. In a small saucepan, bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but ot gelled, about 10 minutes.
4. In a medium bowl, whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream.
5. Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into our tall parfait glasses. Refrigerate one to two hours. To serve, garnish with partially frozen whole berries, or fresh if available.

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