White Chocolate Mousse Cake With Raspberries

  1. Combine cookie crumbs, almonds and butter; pat evenly over bottom and 1-inch up side of greased 9-inch springform pan.
  2. Bake in 325F oven for 6 minutes.
  3. Set on a rack to cool.
  4. Wrap bottom of pan in foil and set aside.
  5. Bring 1/2 cup of the cream to a boil; remove from heat .
  6. Put remaining 1 cup cream in refrigerator.
  7. Stir chocolate in to hot cream until melted.
  8. Stir in kirsch and vanilla; let cool completely.
  9. In a small saucepan, bring sugar and water to a boil, stirring just to dissolve sugar.
  10. Without stirring, boil for about 5 minutes or until candy thermometer reaches soft-ball stage of 238F or when 1/2 teaspoons of the syrup dropped into very cold water forms a soft ball that flattens when removed from water.
  11. Meanwhile in a large bowl, beat egg whites until soft peaks form; gradually beat in boiling syrup, beating until stiff peaks form and mixture is cool.
  12. In 2 batches, pour chocolate mixture down sides of bowl, and gently fold inches.
  13. Beat remaining whipping cream until soft peaks form; fold gently into chocolate mixture, Pour into prepared crust.
  14. Cover with foil and enclose in a plastic bag.
  15. Freeze for at least 5 hours or until firm or up to 1 week.
  16. (Do not remove from freezer until just before serving).
  17. To serve, run knife around inside of pan; remove pan sides and place cake on plate.
  18. Cover entire top with fresh raspberries, placing them upside down, and pressing down slightly.
  19. Cut into wedges to serve.

chocolate wafer crumbs, ground almonds, butter, whipping cream, white chocolate, vanilla, sugar, water, egg whites, homegrown raspberries

Taken from www.food.com/recipe/white-chocolate-mousse-cake-with-raspberries-384857 (may not work)

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