Frozen White Chocolate And Raspberry Mousse Torte
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
52
Sourness
46
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 tsps
Unflavored Gelatin1 cup
Sugar2 cups
Whipping Cream (chilled)3 cup
Powdered Sugar1 tsp
Vanilla ExtractDirections:
1
For crust: Finely grind cookie pieces in processor
2
Add butter; blend until crumbs are moist
3
Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides
4
Freeze while preparing mousse
5
Finely grind cookie pieces in processor
6
Add butter; blend until crumbs are moist
7
Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides
8
Freeze while preparing mousse
9
For mousse: Place liqueur in heavy medium saucepan
10
Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes
11
Press raspberries firmly through sieve into large measuring cup
12
Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture
13
Add berry mixture and 1/2 cup sugar to gelatin mixture
14
Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes
15
Remove from heat
16
Add white chocolate; stir until melted
17
Transfer raspberry mixture to large bowl
18
Chill until thick but not set, stirring often, about 2 hours
19
Beat cream, powdered sugar and vanilla in bowl until stiff peaks form
20
Fold cream into raspberry mixture in 3 additions
21
Transfer mousse to crust; smooth top
22
Freeze until firm, at least 6 hours
23
(Can be made 4 days ahead
24
Cover; freeze
25
) Cut around pan sides; release pan sides
26
Place torte on platter
27
Arrange raspberries around top edge of torte
28
Decorate with Chocolate Leaves
29
Place liqueur in heavy medium saucepan
30
Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes
31
Press raspberries firmly through sieve into large measuring cup
32
Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture
33
Add berry mixture and 1/2 cup sugar to gelatin mixture
34
Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes
35
Remove from heat
36
Add white chocolate; stir until melted
37
Transfer raspberry mixture to large bowl
38
Chill until thick but not set, stirring often, about 2 hours
39
Beat cream, powdered sugar and vanilla in bowl until stiff peaks form
40
Fold cream into raspberry mixture in 3 additions
41
Transfer mousse to crust; smooth top
42
Freeze until firm, at least 6 hours
43
(Can be made 4 days ahead
44
Cover; freeze
45
) Cut around pan sides; release pan sides
46
Place torte on platter
47
Arrange raspberries around top edge of torte
48
Decorate with Chocolate Leaves