Makes 12 servings
- 1 recipe Basic Cream Puff Dough (see below)
- 1 (¼-ounce) packet unflavored gelatin (2¼ teaspoons)
- ⅓ cup lemon juice
- 2 ½ cups fresh or thawed, frozen raspberries
- ½ cup granulated sugar
- 2 cups heavy cream
- ⅓ cup confectioners’ sugar
- 3 oz white chocolate, melted and slightly cooled
- 2 cups fresh raspberries
Preheat oven to 400°F. Make Basic Cream Puff Dough (see below).
For cream puff shell, spread cream puff dough over the bottom and halfway up sides of an ungreased 10-inch springform pan. Bake 35 to 40 minutes or until entire surface is golden brown. Cool in pan on a wire rack.
For raspberry mousse, in a small bowl stir gelatin into lemon juice; set aside. In a food processor, puree 2½ cups raspberries. Press puree through a sieve placed over a small saucepan to remove seeds; discard seeds. Add granulated sugar to puree in saucepan; bring to boiling over medium heat. Add gelatin mixture; cook and stir 1 minute more or until gelatin is dissolved. Pour ¼ cup of the raspberry mixture into a small bowl and reserve at room temperature for glaze. Pour remaining raspberry mixture into a medium bowl or glass baking dish so depth is 1 inch or less; let cool to room temperature, about 30 minutes. In a large bowl, use whisk attachment of electric mixer to beat whipping cream and confectioners’ sugar on medium-high speed until stiff peaks form. Fold in larger amount of raspberry mixture. Cover and chill 2 hours.
Depress any bubbles in cooled cream puff shell with back of spoon. Spread melted white chocolate over bottom and halfway up sides of cream puff. Cool until chocolate is firm.
Fill shell with raspberry mousse. Top with fresh raspberries. Spoon reserved raspberry glaze over berries. (If glaze becomes too firm, heat in microwave 3 to 5 seconds.) Assembled dessert may be chilled in a covered container up to 24 hours before serving.
We want to keep in touch.
Don’t miss out on the latest Life:Beautiful updates, promotions and news.