6/10/2013
White Chocolate Mousse with Raspberry Sauce
(for mousse)
8 oz white chocolate, chopped
1/4 cup orange juice
2 T unsalted butter
3 T Frangelico
1/3 cup sugar
3 T water
2 T light corn syrup
4 large egg whites
2 cups chilled whipping cream
Raspberries
(for sauce)
1 lb frozen sweetened raspberries, thawed
1 T cornstarch
1/4 cup raspberry liqueur
>how to make<
(for mousse)
*Stir first 3 ingredients in heavy medium saucepan over low heat until chocolate and butter melt.
*Pour into large bowl.
*Mix in liqueur; coo..
*Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup registers 238 degrees on candy thermometer, tilting pan to submerge tip, about 5 minutes.
*Meanwhile, using electric mixer, beat egg whites to soft peaks.
*Slowly beat hot syrup into whites and continue beating until whites are stiff and cool, about 5 minutes.
*Fold 1/3 cup of whites into chocolate mixture.
*Fold in remaining whites.
*Beat cream to stiff peaks.
*Spoon mousse into parfait glasses.
*Cover, chill overnight.
( for sauce)
*In a food processor blend the thawed raspberries with their syrup at high speed until thoroughly pureed and slightly frothy.
*Place a strainer over a saucepan and strain the berries to remove the seeds.
*In a small bowl, dissolve the cornstarch in the liqueur.
*Stir into the raspberry puree.
*Stir constantly over medium heat until the sauce comes to a boil and thickens.
*Let cool.
*Pour some sauce and garnish with berries and serve.
-makes 8-
(for mousse)
8 oz white chocolate, chopped
1/4 cup orange juice
2 T unsalted butter
3 T Frangelico
1/3 cup sugar
3 T water
2 T light corn syrup
4 large egg whites
2 cups chilled whipping cream
Raspberries
(for sauce)
1 lb frozen sweetened raspberries, thawed
1 T cornstarch
1/4 cup raspberry liqueur
>how to make<
(for mousse)
*Stir first 3 ingredients in heavy medium saucepan over low heat until chocolate and butter melt.
*Pour into large bowl.
*Mix in liqueur; coo..
*Stir sugar, water and corn syrup in heavy small saucepan over low heat until sugar dissolves.
*Increase heat and boil without stirring until syrup registers 238 degrees on candy thermometer, tilting pan to submerge tip, about 5 minutes.
*Meanwhile, using electric mixer, beat egg whites to soft peaks.
*Slowly beat hot syrup into whites and continue beating until whites are stiff and cool, about 5 minutes.
*Fold 1/3 cup of whites into chocolate mixture.
*Fold in remaining whites.
*Beat cream to stiff peaks.
*Spoon mousse into parfait glasses.
*Cover, chill overnight.
( for sauce)
*In a food processor blend the thawed raspberries with their syrup at high speed until thoroughly pureed and slightly frothy.
*Place a strainer over a saucepan and strain the berries to remove the seeds.
*In a small bowl, dissolve the cornstarch in the liqueur.
*Stir into the raspberry puree.
*Stir constantly over medium heat until the sauce comes to a boil and thickens.
*Let cool.
*Pour some sauce and garnish with berries and serve.
-makes 8-
