Raspberry White Chocolate Mousse Recipe
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur and stir until the sugar dissolves.
In a heavy saucepan on low heat, warm 1/4 cup of cream and white chocolate, stirring constantly until the chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce and food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes and serve with raspberry sauce. May also be used to fill or ice a cake.