Raspberry White Chocolate Mousse Parfait
A delightful dessert featuring luscious layers of creamy white chocolate and tangy raspberry, perfect for any occasion.
Ingredients
For the mousse
- 170 g silky white chocolate
- 1 cup heavy cream whipped
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
For the layers
- 1/2 cup raspberry puree can be made from fresh or frozen raspberries
- 1 cup cookies or sponge cake for the base
- N/A optional toppings: whipped cream and fresh berries to elevate presentation
Instructions
Preparation
- Melt the white chocolate in a double boiler, stirring gently until smooth. Allow it to cool slightly.
- In a separate bowl, whip the heavy cream and sugar together until soft peaks form.
- Gently fold the cooled melted white chocolate into the whipped cream.
Assembly
- In serving glasses, layer the cookie or sponge base first, followed by a layer of raspberry puree and then the white chocolate mousse. Repeat the layers.
- Top with optional whipped cream and fresh berries.
Chilling
- Chill the parfaits in the refrigerator for at least two hours before serving.
Notes
For an extra burst of flavor, consider adding a splash of lemon juice to the raspberry puree or incorporating a splash of almond extract into the mousse for added depth. Store leftovers in an airtight container for up to two days.