Frozen White Chocolate and Raspberry Mousse Torte
This recipe serves 12. One portion of this dish contains about 5g of protein, 35g of fat, and a total of 531 calories. Head to the store and pick up chocolate, crème de cassis, basket raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Finely grind cookie pieces in processor.
Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
Place liqueur in heavy medium saucepan.
Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
Press raspberries firmly through sieve into large measuring cup.
Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture.
Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes.
Add white chocolate; stir until melted.
Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions.
Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
Cut around pan sides; release pan sides.
Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.