| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 6 | Servings | |
INGREDIENTS
| Southern Living Dec. 93 | ||
| Carolyn Shaw 6-95 | ||
| 1 | c | White chocolate morsels |
| 1/4 | c | Whipping cream |
| 1 | T | Raspberry sauce |
| 1 | Red liquid food coloring | |
| 1 1/2 | c | Whipping ceam, whipped |
| Garnishes, fresh raspberries | ||
| And mint leaves | ||
| 1 | 10oz frozen raspberries | |
| Thawed | ||
| 2 | T | Sugar |
| 2 | T | Cointreau or other orange |
| Flavored liqueur |
INSTRUCTIONS
Mousse Combine white chocolate morsels and 1/4 cup whipping cream in a heavy saucepan; cook over low heat, stirring ocnstantly, until chocolate melts. Cool. Stir in raspberry sauce and food coloring, fold in whipped cream. To serve, pipe or spoon into serving di NOTE For white chocolate morsels, we used Ghirardelli Classic White Chips. Raspberry Sauce: Place raspberries in blender container; process until pureed. Pour mixture through fine mesh wire strainer into a bowl, discarding seeds. Add sugar and Cointreau to puree, stirring until sugar dissolves. Makes 1 cup. White Chocolate-Raspberry Swirl Parfait: Layer mousse and sauce into 6 4oz parfait glasses. Gently swirl with a wooden skewer. Cover and freeze at least 1 hour or up to 2 days. Let stand 10-15 minutes before serving. If desired, top with fresh raspberries and mint leaves. 6 servings.
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 13.6mg
Sodium: 4mg
Potassium: 10.6mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 4.2g
Protein: <1g