Valentine Parfait White Chocolate Mousse with Red Raspberry Coulis Recipe

Ingredients

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• RASPBERRY SAUCE shopping list
• 2 10-ounce packages frozen raspberries in syrup shopping list
• juice of 1/2 lemon shopping list
• 1/4 cup sugar shopping list
• 2 tablespoons cornstarch shopping list
• 1/2 cup water shopping list
• 1 tablespoon Grand Marnier or other liqueur (optional) shopping list
• MOUSE shopping list
• 1/4 cup water shopping list
• 1 teaspoon unflavored gelatin shopping list
• 1/4 cup milk shopping list
• 5 ounces white chocolate** -- broken up shopping list
• 1 1/2 cups heavy whipping cream shopping list
• Combine undrained berries and lemon juice in processor or blender and puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring one minute. Remove from heat and allow to cool until ready to use. shopping list
• In a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. Microwave on HIGH 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (Alternatively, place cup in a bowl of hot water and stir until completely dissolved.) In a small saucepan bring milk to the simmering point. Remove from heat and add white chocolate. Stir occasionally until chocolate is melted and mixture is smooth. Blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes. shopping list
• Whip cream until stiff and peaks hold their shape. Fold white chocolate mixture into whipped cream . Beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. Refrigerate 1-2 hours. To serve, garnish with partially frozen whole berries, or fresh if available. shopping list