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Ingredients

• 4 lg. egg yolks
• 1/3 c. sugar
• 3 T cornstarch
• 1 1/2 c. lowfat milk
• 2 teaspoon vanilla
• 3 T unsalted butter, softened
• 9 ounce white chocolate, minced
• 1 c. heavy cream
• 2 (10 ounce) pkg. frzn raspberries in light syrup, thawed & liquid removed, reserving 1/3 of the syrup
• 1 env. unflavored gelatin
• 3 T framboise
• 1/2 c. heavy cream
• 2 1/2 c. fresh raspberries
• Fresh raspberries
• White chocolate, room temp., shaved into curls
• Covered & chilled fresh mint sprigs

Description

White Chocolate Genoise (recipe Follows), Cut Horizontally Into 3 Layers 1/4 Cup Framboise For Brushing The Cake Layers. Make The White Chocolate Mousse: In A Bowl Whisk Together…

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