Raspberry and White Chocolate Mousse

It's quite official that I can't see my toes when I look down.
The rotund, bulbous belly can no longer be mistaken as a sign of indulgence in my cooking though--if you've been following the blog, you will know that within the next five or so weeks, we're welcoming a new baby into the family. Cooking and baking and artistic creativity in the kitchen may be on the back burner for a while while I catch my breath and gather my feet. Nothing will ever take precedence over my babies---not even a great raspberry and white chocolate mousse.
It's a thick, creamy pink dessert swirled with cream and sweet, tangy raspberry sauce, a pile of berries and a grating of white chocolate. It's elegant and simple and fancy all at the same time and a perfect entertaining dessert that you can make ahead before a dinner party. Choose from small tumblers, bowls or ramekins to sophisticated champagne glasses to show off this delectable dessert that features the summer's first berries and cream. What a feast for the eyes and the taste buds!

RASPBERRY AND WHITE CHOCOLATE MOUSSE (Adapted from "More Please" by Valli Little)

500g raspberries, frozen or fresh
1 tbsp lime or lemon juice
2 tbsp sugar
1/3 cup boiling water
2 tsp gelatine powder
300ml cream
160g white chocolate

Puree the raspberries. With a spoon, push the puree through a fine sieve and discard the seeds. Set the sieved puree aside, reserving 1/3 of a cup for the sauce. To this 1/3 of a cup of puree, add the lemon juice and sugar. Stir to combine, then cover and refrigerate.
In a small bowl, place the hot water, and shower the gelatine evenly over the surface. Set aside for five minutes to soften and then stir to dissolve. Add this gelatine mixture to the the raspberry puree (not the raspberry sauce that you have refrigerated.) Stir to combine and set aside.
Place 1/3 cup of the cream in a microwave proof bowl with the white chocolate. Microwave on high, checking and stirring every 30 seconds until the chocolate has melted and the cream mixes in smoothly with the chocolate. Set this bowl aside to cool.
Whip the remaining cream into soft peaks. Fold the cooled chocolate mixture through, and then the puree. Divide among 4-6 glasses or serving bowls, cover and refrigerate for at least 4 hours or overnight to set.
To serve, drizzle the raspberry sauce over each portion with a little cream. Garnish with extra raspberries and grated chocolate if desired.

Serves 4-6

The raspberries are pureed and then pushed through a sieve to separate the seeds and skin. Whipped cream is folded through the chocolate ganache mixture, and then a great portion of the raspberry puree is also folded through to form the mousse.