Southern Living Dec. 93
Carolyn Shaw 6-95
1 c  White chocolate morsels
1/4 c  Whipping cream
1 tb Raspberry sauce
1 dr Red liquid food coloring
1 1/2 c  Whipping ceam, whipped
Garnishes, fresh raspberries
And mint leaves

RASPBERRY SAUCE
1 pk (10oz) frozen raspberries,
Thawed
2 tb Sugar
2 tb Cointreau or other orange
Flavored liqueur

Mousse:

Combine white chocolate morsels and 1/4 cup whipping cream in a heavy
saucepan; cook over low heat, stirring ocnstantly, until chocolate melts.
Cool. Stir in raspberry sauce and food coloring, fold in whipped cream. To
serve, pipe or spoon into serving di

NOTE:

For white chocolate morsels, we used Ghirardelli Classic White Chips.

Raspberry Sauce:

Place raspberries in blender container; process until pureed. Pour mixture
through fine mesh wire strainer into a bowl, discarding seeds. Add sugar
and Cointreau to puree, stirring until sugar dissolves. Makes 1 cup.

White Chocolate-Raspberry Swirl Parfait:

Layer mousse and sauce into 6 4oz parfait glasses. Gently swirl with a
wooden skewer. Cover and freeze at least 1 hour or up to 2 days. Let stand
10-15 minutes before serving. If desired, top with fresh raspberries and
mint leaves. 6 servings.