INGREDIENTS

INSTRUCTIONS

a
Make the white chocolate mousse:  In a bowl whisk together well the
yolks, the sugar, and a pinch of  salt, add the cornstarch, sifted, and
whisk the mixture until it is  just combined. Add the milk, scalded, in
a stream, whisking, transfer  the mixture to a heavy saucepan, and boil
it, whisking, for 1 minute,  or until it is very thick and smooth.
Strain the pastry cream through  a fine sieve into a bowl, stir in
vanilla and the butter, and chill  the pastry cream, its surface
covered with plastic wrap, until it is  cooled completely. In a metal
bowl set over barely simmering water  melt the white chocolate,
stirring occasionally, and let it cool to  lukewarm. In a large bowl
whisk together the white chocolate and 1  cup of the pastry cream,
reserving the remaining pastry cream for the  raspberry mousse, until
the mixture is combined well. In a bowl with  an electric mixer beat
the heavy cream until it holds soft peaks,  whisk one fourth of it into
the white chocolate mixture, and fold in  the remaining whipped cream
gently but thoroughly.  Line the sides of an oiled 9 1/2-inch
springform pan as smoothly as  possible with pieces of plastic wrap
(the plastic wrap prevents the  filling from discoloring and makes
unmolding the cake easier),  letting the excess hang over the side, and
put an 8-inch cardboard  round in the bottom of the pan. Invert the top
layer of the genoise  onto the round, brush the cake with some of the
framboise, and spread  it evenly with half the white chocolate mousse
(about 2 cups). Invert  the middle layer of the genoise onto the
mousse, brush it with some  of the remaining framboise, and chill the
cake and the remaining  white chocolate mousse while preparing the
raspberry mousse.  Make the raspberry mousse:  In a blender or food
processor puree the raspberries with the reserved  syrup and strain the
puree through a fine sieve set over a metal bowl,  pressing hard on the
solids. In a small saucepan sprinkle the gelatin  over the framboise
and let it soften for 1 minute. Heat the mixture  over moderately low
heat, stirring, until the gelatin is dissolved  and whisk it into the
puree. Whisk the reserved pastry cream into the  raspberry mixture,
whisking until it is smooth, set the bowl in a  larger bowl of ice and
cold water, and whisk the mixture until it is  the consistency of raw
egg white. Remove the bowl from the ice water  and in a bowl with an
electric mixer beat the heavy cream until it  holds soft peaks. Whisk
one fourth of the whipped cream into the  raspberry mixture and fold in
the remaining whipped cream gently but  thoroughly.  Spread about 1 cup
of the raspberry mousse evenly over the middle  layer of genoise in the
pan, arrange some of the raspberries neatly  around the edge  continued
in part 2

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“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients)
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Calories: 4243
Calories From Fat: 2584
Total Fat: 299.3g
Cholesterol: 1966.8mg
Sodium: 1176mg
Potassium: 1579.9mg
Carbohydrates: 368.6g
Fiber: 33.8g
Sugar: 167.9g
Protein: 63g