recipe comes from the the Bitchin Kitchen web
site which is run by Faith Heinauer. This is what
she said in describing Bitchin Kitchen:
I grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
up this irresistible mousse. Layers of light,
delicate white chocolate are kissed with a raspberry
sauce . . . It is one sweet-licking, .
ounces top quality white chocolate, chopped
1 1/2 cups chilled heavy cream
1/2 teaspoon vanilla
pinch of salt
1 10-ounce package frozen raspberries
1/4 cup sugar
the chocolate in the top of a double boiler
over barely simmering water (or microwave in
small increments). Stir occasionally until completely
melted. Remove from heat.
the heavy cream, vanilla and pinch of salt in
a bowl; beat with an electric mixer on high
speed until stiff peaks form.
in the white chocolate just until incorporated,
about 30 seconds.
the raspberries and sugar in a blender or food
processor and purée for 30 seconds. Do
not strain the seeds, they enhance the texture
of the puree.
the white chocolate mousse into goblets or parfait
glasses. Top with raspberry puree and repeat