Frozen White Chocolate Mousse Cake with Raspberry Sauce
(From Stop and Smell the Rosemary, Jr. League of Houston)

Ingredients for Crust

1 cup vanilla wafer crumbs

3 tablespoons unsalted butter, melted

Ingredients for Mousse

6 ounces plus 2 ounces white chocolate, chopped

3/4 cup sugar

1/4 cup water

4 large egg whites

1/8 teaspoon cream of tartar

1-1/2 cups heavy whipping cream, chilled

1 tablespoon Grand Marnier

1 teaspoon vanilla extract

3 tablespoons chopped pistachios

Ingredients for Raspberry Sauce

2 cups fresh or frozen unsweetened raspberries

1/4 cup sugar

2 tablespoons Grand Marnier


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 pistachios. 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