Frozen White Chocolate And Raspberry Mousse Torte Recipes

WHITE CHOCOLATE RASPBERRY TORTE

Steps:

• Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch springform pan.
• In medium saucepan over low heat, melt 8 oz. of the white baking bars and butter, stirring constantly until smooth. Cool slightly.
• In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly.
• Bake at 350 for 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.
• Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.

RASPBERRY WHITE CHOCOLATE MOUSSE

Steps:

• Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
• In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the 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 the sauce. May also be used to fill or ice a cake.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE TORTE RECIPE

Steps:

• For Crust: Finely grind cookie pieces in processor. Add butter; blend till crumbs are moist. Press mixture onto bottom & halfway up sides of 9-in. diameter springform pan with 23/4-in. high sides. Freeze while preparing mousse. For Mousse: Place liqueur in heavy med saucepan. Sprinkle gelatin over liqueur; let stand till gelatin softens, about 20 min. Press raspberries firmly through a sieve into lg. measuring cup. Add enough juice to puree in cup to measure 12/3C. berry mixture & 1/2C. sugar to gelatin mixture. Stir over med-low heat just till sugar & gelatin dissolve, about 3 min. Remove from heat. Add white chocolate; stir till melted. Transfer raspberry mixture to lg. bowl. Chill till thick but not set, stirring often, about 2 hrs. Beat cream, powdered sugar & vanilla in bowl till stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze till firm, at least 6 hrs. (Can be made 4 days ahead. Cover; freeze.) Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top of torte. Decorate with mint or chocolate leaves & serve.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE

Steps:

• Preheat the oven to 325.
• Butter a 9-inch spring form pan with 2-3/4 inch high sides.
• Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
• Bake 6 minutes and cool on rack.
• Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
• Add white chocolate and stir until smooth.
• Pour mixture into large bowl mix in liqueur and vanilla.
• Cool completely.
• Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
• Meanwhile, beat egg whites until soft peaks form.
• Gradually beat in boiling syrup.
• Continue beating until stiff peaks form and meringue is cool.
• Fold egg whites into white chocolate mixture in 2 additions.
• Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
• Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
• Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
• Release pan sides and cover the top with raspberries.
• Cut and serve.

RASPBERRY WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Make the white chocolate mousse:
• In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
• Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
• Make the raspberry mousse:
• In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
• Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
• Garnish the cake:
• Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
• Make the white chocolate génoise:
• Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

WHITE CHOCOLATE MOUSSE TORTE

Steps:

• Line the base of a 23cm (9 in) round spring form tin with greaseproof paper.
• Melt the butter and stir in the biscuit crumbs. Press into prepared tin and chill for 15 minutes.
• Break chocolate into small pieces and place in saucepan with half the cream. Heat very gently, stirring occasionally until almost smooth - be careful not to overheat as it will solidify again.
• Pour into a bowl and cool for 15 mins or until just beginning to thicken. Stir occasionally.
• Whip the remainder of the cream until it forms soft peaks. Fold into the cool chocolate mixture.
• Pour over the biscuit base and chill for at least 3 hrs, preferably overnight. Sprinkle with icing sugar/cocoa powder, cut into squares and press a raspberry into the centre of each square.