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Fresh Raspberry Garnish
1/2 C. sugar
1/2 water
2 T. Grand Marnier
2 C. fresh raspberries
In a small sauce pan bring the water and sugar to a boil. Stir until sugar has
dissolved. Remove from heat and let cool. Add the Grand Marnier and fresh
raspberries. Let berries soak for 2 minutes in the syrup, drain and serve
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White Chocolate Mousse
1 lb. best quality white chocolate (Valrhona or Callebaut)
2 C. heavy whipping cream
1 C. sugar
1 C. water
6 egg whites
Chop the chocolate into very small pieces.
Bring the sugar and water to a boil, stirring until the sugar dissolves.
Beat the egg whites in a mixing bowl until almost stiff. With the mixer running,
slowly pour the sugar syrup into the egg whites. Continue to beat for a few
minutes after mixing in the syrup. Now fold the chocolate into the egg whites.
Stir well.
Cool to room temperature. Whip the cream and gently fold into the egg white
chocolate mixture.
Pour into a large bowl and chill for at least 2 hours before serving.
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