White Chocolate Mousse with Raspberry Compote

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1 cup raspberries 2½ tbsp. white granulated sugar 1 tsp. rosemary 12 oz. whipped cream cheese 1 cup heavy whipping cream 1½ tbsp. real vanilla extract 1 cup white chocolate INGREDIENTS

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[{"selector":"#anim-bdfdcaaf-4b46-43ac-9987-ebbaa63bea6d","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] In a sauce pan, pour 8 oz. raspberries , 1 tsp. fresh rosemary (leaves of 3 or 4 sprigs) and 1½ tbsp. sugar . Turn on a medium flame. 1.

[{"selector":"#anim-c10e4bd6-1d6c-4652-b620-89e13fe4de6e","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Break the raspberries apart with a spoon while they simmer with the sugar. After about 3 minutes , lower the heat and allow the berries to simmer and reduce for 10-15 minutes , stirring occasionally. 2.

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[{"selector":"#anim-bb8c43b5-0c33-4c5b-ae1d-142bf2b6d64d","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Add 1 cup heavy cream to a mixing bowl and use a hand mixer to whip the cream until thick. Add 12 oz. whipped cream cheese, 1½ tbsp. real vanilla extract, and 1 tsp. sugar . Mix ingredients thoroughly. 5.

[{"selector":"#anim-79b39fe0-a019-4ab6-a58d-e75011476b77","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 6. When the chocolate is finished melting (it takes about 10 minutes ) give it a nice stir and make sure no chocolate is unmelted.

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[{"selector":"#anim-af2ca2b2-3805-48c1-972f-a3c401dbd900","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 8. Once your mousse is set, place your pastry tip in the pastry piping bag and seal it shut with a twisty tie just above the tip.

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[{"selector":"#anim-0a7af292-8172-4233-9202-23fa86594549","keyframes":{"opacity":[0,1]},"delay":300,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 10. Add a heaping tablespoon of mousse to the bag and push it all the way down to the bottom with a spoon. Then, add a teaspoon of compote. Add mousse and compote in layers until the bag is filled.

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