For the Raspberry Sauce:
Two 10-ounce packages frozen raspberries in syrup
Juice of 1/2 lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup cold water
1 tablespoon Grand Marnier or other liqueur (optional)
For the Mousse:
1 teaspoon unflavored gelatin
1/4 cup water
1/4 cup milk
5 ounces white chocolate (such as Tobler, Lindt or Bakers), broken up
1 1/2 cups heavy whipping cream
For the raspberry sauce, combine undrained berries and lemon juice in processor or blender; puree. Strain, pressing with back of spoon. Add sugar, cornstarch, water and liqueur; blend well. Place in saucepan over medium heat; bring to boil, stirring frequently. Reduce heat and continue stirring 1 minute. Remove from heat and allow to cool until ready to use.
For the mousse, in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1 minute to 2 minutes. Cook on high (100 percent power) for 20 seconds to 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.
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 four tall parfait glasses. Refrigerate one to two hours. To serve, garnish with partially frozen whole berries, or fresh if available. Makes 4 servings.
Date: May 29, 2002