Raspberry White Chocolate Mousse Recipe

Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add the sugar and liqueur and stir until sugar dissolves. Makes 1 cup of sauce.

In a heavy saucepan on low heat warm 1/4 cup of the cream and the white chocolate stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce and the food coloring. Transfer to a large bowl.

In a medium bowl whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture one-third at a time until no streaks remain.

Layer into parfait dishes and serve with the sauce. May also be used to fill or ice a cake.