White Chocolate Mousse With Raspberries
1. In a blender or food processor fitted with metal blade, combine 1-1/2 cups of the raspberries with the sugar.
2. Puree until smooth.
3. Strain through a fine-mesh sieve into a bowl.
4. Add the framboise and stir to mix.
5. Stir in the remaining whole raspberries, halved, into the puree.
6. Set aside.
7. Place the chocolate in a heatproof bowl and set over pan of gently simmering water; do not allow the bowl to touch the water.
8. Heat the chocolate, stirring occasionally, until it is melted and smooth and registers 140F on an instant-read thermometer.
9. Gradually add the warm milk to the chocolate, stirring constantly until smooth.
10. Remove the bowl from the water and allow mixture to cool until it is almost at room temperature.
11. In a bowl, using an electric mixer on high, beat the cream just until soft peaks form.
12. In another bowl, using clean beaters, beat together the egg whites and cream of tartar on high until stiff peaks form.
13. Using a rubber spatula fold half of the whites into chocolate mixture to lighten it.
14. Fold the remaining whites, whipped cream and vanilla into the chocolate mixture just until combined and no white drifts remain.
15. DO NOT OVERMIX.
16. At this point, you may cover and refrigerate the mousse for up to 1 day ahead.
17. To serve, spoon about half of the mousse into 6 parfait glasses, half filling each glass.
18. Top with raspberry sauce, again using about half and dividing equally.
19. Then sprinkle the top with 2 tablespoons of almonds.
20. Repeat with remaining mousse and raspberry sauce.
21. Sprinkle with remaining finely chopped almonds.
22. Put raspberries and fresh mint sprigs alongside of parfait glass, for garnish.
Values per serving: