Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 2009 Sarah Phillips CraftyBaking.com
Do not overbeat your whipping cream. Doing so will make your mousse grainy.
One 12 oz. package of frozen raspberries, thawed, or 1 pint fresh raspberries
10 ounces high quality white chocolate, chopped (Do not use candy melts for this recipe)
1 cup whole or 2% milk
1/4 cup water
1 envelope (1/4 ounce) unflavored gelatin
1 tablespoon Raspberry liqueur OR 1 teaspoon vanilla extract
1 1/2 cups heavy cream, well-chilled
1. Fill a large bowl with ice cubes and water and set aside.
2. Place thawed frozen raspberries, or fresh raspberries in food processor, fitted with a steel blade, and process until pureed, about 30 seconds.
3. Strain the raspberries through a FINE mesh sieve. Make sure you use a fine sieve, you don't want seeds in your mousse. Set the puree aside.
KELLY SAYS: This takes a bit of work, but, eventually, your puree, minus the seeds, will go through.
4. Put the chopped white chocolate in a large bowl.
Heat the milk in the microwave, or in a saucepan until hot.
Pour the hot milk at once, all over the white chocolate. Gently shake the bowl to make sure all the chocolate is covered by the hot milk.
Let mixture stand for 30 seconds, then, gently whisk the chocolate until melted and the mixture is smooth.
5. Immediately, place the water in a small saucepan and sprinkle the gelatin over it. Let it stand for 3 minutes, to soften.
Heat the water/gelatin mixture over low heat, stirring, until gelatin dissolves and the mixture is clear.
6. Add the warm gelatin mixture to the warmed chocolate mixture, and whisk until combined.
7. Add the raspberry puree and whisk to combine.
8. Place the mousse mixture over the bowl filled with ice water. Add your liqueur or vanilla and stir.
Chill the mixture, over the ice water bath, stirring frequently, for about 5-10 minutes, or until the mixture is cool.
9. Meanwhile, with a stand mixer fitted with a whisk attachment, beat the heavy cream on high until SOFT PEAKS form.
10. Fold 1/3 of the whipped cream into the raspberry mixture, to lighten it, then fold the lightened raspberry mixture into the rest of the whipped cream.
Fold gently, until combined.
11. Refrigerate the mousse for AT LEAST one hour, until it is firm enough to pipe or use in a recipe. Layer into parfait dishes, and serve with a raspberry sauce. May also be used to fill or ice a cake.
Mousse must be kept refrigerated where it will keep for about 3 days or more. It does not freeze well.
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