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Ingredients

• For the white chocolate mousse
• 4 large egg yolks
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 1/2 cups milk
• 2 teaspoons vanilla extract
• 3 tablespoons unsalted butter, softened
• 9 ounces fine-quality white chocolate, chopped
• 1 cup heavy cream
• For the white chocolate génoise
• 3 ounces fine-quality white chocolate, chopped
• 2 tablespoons unsalted butter, cut into bits
• 1/2 teaspoon vanilla extract
• 1/2 cup cake flour (not self-rising)
• 1/4 teaspoon salt
• 3 large eggs at room temperature
• 1/3 cup sugar
• 1/4 cup framboise for brushing the cake layer
• For the raspberry mousse
• two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
• 1 envelope of unflavored gelatin
• 3 tablespoons framboise
• 1/2 cup heavy cream
• 2 1/2 cups fresh raspberries
• For the garnish
• fresh raspberries
• fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled
• fresh mint sprigs

Description

This Is So Good, I Almost Had A Stroke When I Saw That There Was Somthing This Delicious In The World!

Group Recipes