White Chocolate Mousse with Raspberry Compote

- Gia

READER REVIEW

“Heaven in a glass! What a beautiful dessert! "

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

FULL RECIPE

White Chocolate Mousse with Raspberry Compote

YIELD

6 servings

TYPE

dessert

TIME

4 hr. 30 min.

LEVEL

beginner

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.

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.

3.

Spoon mixture into a small mesh strainer over a bowl and press the compote through the strainer to separate it from the seeds and rosemary.

4.

Place 1 cup white chocolate in a glass pyrex measuring cup in your sauce pan. Add a small amount of water to the pan and turn the heat to medium. Allow the chocolate to melt, stirring occasionally.

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.

6.

When the chocolate is finished melting (it takes about 10 minutes) give it a nice stir and make sure no chocolate is unmelted.

7.

Add melted chocolate to your mixing bowl and mix all ingredients together thoroughly. Once mixed, place in a container with a lid and refrigerate for at least 4 hours.

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.

9.

Fold the top of the bag over a little and place in a large cup or mason jar to keep it standing up.

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.

11.

Fill glasses and serve.