With summers knocking on the door, we are all craving something sinful and cold. And what can be better than something that is delicious, decadent and contains both raspberries and chocolate? And what more, Chocolate's antioxidant potential may have a range of health benefits.
With these thoughts in mind, Chef Choong Chew Loon, Royal China, New Delhi, shares his recipe for Raspberry White Chocolate Mousse for food lovers to give a try this summer.
Raspberry White Chocolate Mousse
1 (10 ounces) package frozen raspberries, thawed 2 tablespoons white sugar 2 tablespoons orange liqueur 1 3/4 cups heavy whipping cream 6 ounces white chocolate, chopped 1 drop red food colouring.
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 over 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 colouring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into a 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 for filling or ice a cake.