Baking Banquet: WHITE CHOCOCLATE RASPBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

12 oz. raspberries (about 2 cups)

2 teaspoons lemon zest

1/8 cup sugar

1 cup heavy cream, whipped

1 drop of raspberry extract, optional

Chocolate shavings for garnish

Raspberries for Garnish

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin. Let stand for 2 minutes. Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly. Just before it is completely melted, remove from heat and continue stirring. Set aside.

Wash the raspberries and set aside about 6 for garnish.

Place the gelatin mixture, raspberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth. Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form. Pour the raspberry mixture over the whipped cream and gently fold the ingredients together. Spoon the mixture into parfait or stemmed glasses. Cover, and refrigerate for at least 3 hours.

Garnish with shaved chocolate, whipped cream and a raspberry.