WHITE CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE










WHITE CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE 

WHITE CHOCOLATE CAKE INGREDIENTS MOUSSE CAKE:

1 c. vanilla wafer scraps
3 tbsp. spread, liquefied
8 oz. white chocolate
3/4 c. sugar
1/4 c. water
4 lg. egg whites
Touch of cream of tartar
1 1/2 c. whipping cream
1 tbsp. Stupendous Marnier
1 tsp. vanilla concentrate
3 tbsp. pistachios or pecans (cleaved)

WHITE CHOCOLATE CAKE INSTRUCTIONS

Blend scraps and margarine in medium bowl. Press into lower part of 8 inch measurement springform container. Refrigerate hull while planning mousse. Dissolve 6 ounces slashed white chocolate in top of twofold kettle set over stewing water, mixing until smooth. Cool somewhat. Carry sugar and water to bubble in weighty medium pot, mixing until sugar disintegrates.

Keep bubbling without blending until sweets thermometer comes to 238 (delicate ball stage). In the mean time, utilizing electric blender, beat egg whites with cream of tartar in enormous bowl until delicate pinnacles structure. Bit by bit beat hot syrup into whites. Keep beating until combination is firm and lustrous and lower part of bowl cools to scarcely tepid, around 3 minutes. Overlay in white chocolate.

Refrigerate chocolate blend until cool however not set, around 5 minutes. Whip cream, Grand Marnier and vanilla in one more huge bowl until delicate pinnacles structure. Tenderly overlap cream into chocolate combination. Crease in 2 ounces slashed white chocolate. Empty blend into outside layer; smooth top with spatula. Sprinkle top with cleaved nuts. Freeze until firm, around 6 hours. Can be arranged 3 days to come. Serves 8. Top with Raspberry Sauce at spending time in jail. This is an exquisite and tedious treat yet certainly worth the work!

 RASPBERRY SAUCE:

2 c. new raspberries or frozen unsweetened, defrosted
1/4 c. sugar
2 tbsp. Stupendous Marnier
Puree raspberries in food processor or blender. Strain into medium bowl to eliminate seeds. Mix in sugar and Grand Marnier. Refrigerate until all around chilled, around 60 minutes.

WHITE CHOCOLATE MOUSSE CAKE WITH RASPBERRY SAUCE VIDEO