INGREDIENTS
FOR CRUST:
| 3 tablespoons unsalted butter, melted |
1 cup vanilla wafer crumbs |
| INGREDIENTS
FOR MOUSSE:
|
| 6 ounces plus 2 ounces white chocolate, chopped |
3/4 cup sugar |
| ¼
cup water |
4 large egg whites |
| 1-1/2 cups heavy whipping cream, chilled |
1/8 teaspoon cream of tartar |
| 1 tablespoon Grand Marnier |
1 teaspoon vanilla extract |
| 3 tablespoons chopped pecans Or Extra Large Pieces
www.pecan.com |
| INGREDIENTS
FOR RASPBERRY SAUCE:
|
| 2 cups fresh or frozen unsweetened raspberries |
1/4 cup sugar |
| 2
tablespoons Grand Marnier |
TO PREPARE:
Combine crumbs and butter. (Do not use food processor.) Press evenly into bottom of a 9-inch springform pan.
Refrigerate.
Melt 6 ounces white chocolate in top of a double boiler, stirring until smooth. Cool slightly. Bring sugar and
water to a boil in a small saucepan, stirring until sugar dissolves. Continue boiling, without stirring, until a candy
thermometer reads 238 degrees (soft-ball stage). Beat egg whites and cream of tartar until soft peaks form.
Gradually beat hot sugar syrup into egg whites. Continue beating until mixture is stiff and glossy, about 3
minutes. Fold in warm chocolate. Refrigerate chocolate mixture until cool, but not set, about 5 minutes. Whip
cream, Grand Marnier, and vanilla in a large bowl until soft peaks form. Gently fold cream into chocolate mixture.
Fold in remaining 2 ounces white chocolate. Pour mousse into prepared crust and smooth top. Freeze until firm,
about 6 hours. Sprinkle with pecans. Cover with plastic wrap and return to freezer.
Raspberry Sauce: Purée raspberries in a blender. Strain purée to remove seeds. Stir in sugar and Grand
Marnier. Refrigerate sauce at least 1 hour.
Remove mousse cake from freezer just before serving. To serve, spoon sauce onto individual plates and place
a slice of cake on each. (Both mousse cake and raspberry sauce can be prepared up to 3 days before serving.)
SERVES 12
|
