White Chocolate Mousse with Raspberry Compote

Is it possible to have a new favorite dessert?  Kind of like a new best friend?  If so.. this is it.   I came across this recipe idea by chance when my grandmother requested a white chocolate dessert at Christmas Dinner.  As always with desserts for the holidays, the components can be prepared ahead of time and the desserts assembled just before service.

The Raspberry compote is pairs perfectly with the light and airy white chocolate mousse.   After a heavy meal this dessert is absolutely perfect.   If you have left over raspberry sauce, use it over ice cream, cheesecake or your waffles the next morning.

 

White Chocolate Mousse

Yield: 8 Servings

Ingredients:

Raspberry Compote

1 12-ounce package frozen unsweetened raspberries, thawed
3/4 cup (packed) golden brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 tablespoon vanilla extract

 

White Chocolate Mousse

1 cup heavy cream
1 large egg
1 large egg yolk
1/3 cup sugar
2 tablespoons water
8 ounces white chocolate, melted, warm

 

Creme Anglaise, Chilled (only half a recipe is needed) – Optional

1 cup half and half
4 egg yolks
1/4 cup sugar
1 teaspoon vanilla bean paste
pinch salt

 

Garnish:  Fresh Raspberries

Preparation:

Prepare Compote:

Combine all ingredients except the vanilla in a heavy medium saucepan.  Simmer over medium heat until mixture thickens, stirring occasionally, about 7 minutes.  Remove from heat.  Cool slightly.  Stir in Vanilla.   Strain through a mesh strainer to remove the seeds.

Cover and refrigerate until cold,  at least 6 hours.  Keep refrigerated until ready to use, up to 3 days.

 

Prepare Mousse:

Pour the cream in a large bowl and whisk by hand or with a handheld mixer until it holds soft peaks, about 5 minutes. Set aside.

Place the egg and egg yolk in the bowl of a stand mixer fitted with a whisk attachment.  Whip on high speed.

While the eggs are being whipped, place the sugar and 2 tablespoons water in a small saucepan over medium-high heat, bring to a boil.  Boil for 1 minute then pour it into the eggs in a slow stream, with the mixer running, down the inside of the bowl.  Continue whipping the eggs until they have doubled in volume, about 5 minutes.  The bottom of the bowl should also be cold.

With a silicone spatula, fold the melted chocolate into the egg mixture, then fold the whipped cream into the chocolate mixture.

Fill a pastry bag, with the mousse, and cut a 1/2-inch opening in the tip of the bag.  Refrigerate until ready to use, at least 30 minutes, or up to 3 days.

 

Prepare Creme Anglaise:

In a large, heavy sauce pan over medium heat, bring the half-and-half to a simmer.

Meanwhile, in an electric mixer fitter with a whisk attachment, beat the egg yolks, sugar, vanilla paste, and salt until light and fluffy.  With the mixer running on medium speed, slowly pour 1/4 cup of the hot half-and-half along the side of the bowl into the egg mixture, to temper the eggs.  Mix for 30 seconds, then pour the remaining half-and-half very slowly down the side of the bowl into the whisking egg mixture.   Beat until well combined then transfer mixture back into sauce pan.

Place Sauce pan over medium-low heat, whisking constantly until the mixture thickens and coats the back of a spoon, about 3 minutes.

Remove the mixture from the heat, and immediately strain it through a fine-mesh sieve into a bowl.  Place the bowl in an ice bath to cool the mixture rapidly, then cover and refrigerate until thoroughly chilled, at least 2 hours, or up to 2 days.

Assemble the Dessert:

Pipe the mousse in the bottom of eight flouted glasses, filling about one third of each glass.  Spoon some of the Raspberry Compote on top of the mousse.  Top with a dollop of Creme Anglaise.  Garnish with fresh raspberries.