Valentine Parfait White Chocolate Mousse With Red ... Recipe

Ingredients:

• raspberry sauce
• 2 10- oz packages frozen raspberries in syrup
• juice of 1/2 lemon
• 1/4 cup sugar
• 2 tbsp cornstarch
• 1/2 cup water
• 1 tbsp grand marnier or other liqueur (optional)
• mouse
• 1/4 cup water
• 1 tsp unflavored gelatin
• 1/4 cup milk
• 5 oz white chocolate** -- broken up
• 1 1/2 cups heavy whipping cream
• combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use.
• in a glass measuring cup, sprinkle gelatin over 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.) in a small saucepan 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 raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.