Raspberry white chocolate mousse

Here’s a delicious recipe for Raspberry White Chocolate Mousse:

Ingredients:

For the Raspberry Puree:

• 1 cup fresh raspberries (or frozen, thawed)
• 2 tablespoons sugar
• 1 teaspoon lemon juice

For the White Chocolate Mousse:

• 8 ounces white chocolate, finely chopped
• 2 cups heavy cream, divided
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• Fresh raspberries and white chocolate shavings, for garnish (optional)

Instructions:

Raspberry Puree:

1. In a small saucepan, combine the raspberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
3. Remove from heat and strain through a fine-mesh sieve to remove the seeds.
4. Let the puree cool completely.

White Chocolate Mousse:

1. Place the white chocolate in a heatproof bowl.
2. Heat 1/2 cup of the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
3. Pour the hot cream over the white chocolate and let it sit for a minute to soften. Stir until the chocolate is completely melted and smooth. Allow it to cool to room temperature.
4. In a large mixing bowl, beat the remaining 1 1/2 cups of heavy cream with vanilla extract and sugar until stiff peaks form.
5. Gently fold the whipped cream into the cooled white chocolate mixture until fully combined.

Assembling the Mousse:

1. Spoon a layer of the white chocolate mousse into serving glasses or bowls.
2. Add a layer of the raspberry puree.
3. Top with another layer of white chocolate mousse.
4. Chill in the refrigerator for at least 2 hours or until set.

Serving:

1. Garnish with fresh raspberries and white chocolate shavings if desired.
2. Serve chilled and enjoy!

Feel free to adjust the sugar content to your taste and experiment with the presentation for a beautiful dessert.