Does your special meal deserve rich and pretty, yet nutritious French dessert? Add a thick berry coulis sauce to white chocolate mousse!
- (2) 10 oz. pkg frozen raspberries in syrup
- Juice of 1/2 lemon
- class=”recipeIngredient”1/3 cup sugar
- 1½ Tablespoons cornstarch
- 1 Tablespoon Grand Marnier liqueur
- Combine undrained berries and lemon juice in processor or blender and puree. Strain, pressing with back of spoon. Add sugar and cornstarch and blend well. Place in saucepan over medium heat and bring to boil, stirring frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat, add liqueur and allow to cool until ready to use.
- In a glass measuring cup, sprinkle gelatin over 1/4 cup cold water and allow mixture to soften for 1-2 minutes. Microwave on high 20-40 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).
- 1/4 cup water
- 1 tsp. unflavored gelatin
- 1/4 cup milk
- 5 oz. white chocolate, broken up. Real white chocolate contains cocoa butter. Tobler, Lindt or Bakers are good choices.
- 1¼ cups heavy whipping cream
- In a small sauce pan 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 cooled raspberry sauce into tall parfait glasses.
- Refrigerate 1-2 hours.
- To serve, garnish with partially frozen whole berries, or fresh if available.
728 Calories Per Serving, 6g Protein, 44g Fat, 81g Carbohydrate, 76mg Sodium, 131mg Cholesterol.