| 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 |
tb |
Raspberry sauce |
| 1 |
dr |
Red liquid food coloring |
| 1 1/2 |
c |
Whipping ceam, whipped |
|
|
Garnishes, fresh raspberries |
|
|
And mint leaves |
| 1 |
pk |
(10oz) frozen raspberries, |
|
|
Thawed |
| 2 |
tb |
Sugar |
| 2 |
tb |
Cointreau or other orange |
|
|
Flavored liqueur |
INSTRUCTIONS
RASPBERRY SAUCE
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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