Raspberry parfait with white chocolate

Ingredients:

White chocolate mousse

• 110 g chopped white chocolate
• 2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 tsp vanilla extract
• 2 cups of raspberries
• White chocolate shavings for topping

Raspberry coulis

• 1.5 cups raspberries
• 3 tbsp. granulated sugar
• 1.5 tsp freshly squeezed lemon juice

Preparation:

1. Make berry coulis sauceCombine the raspberries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat, whisking with a spoon. Use the back of a spoon to press the mixture through a fine-mesh sieve into a bowl. Chill in the refrigerator.
2. Place the white chocolate and 1/4 cup heavy cream in a microwave-safe bowl. Melt in the microwave in 30-second intervals, stirring until the chocolate is completely melted and a thick, smooth consistency is achieved.
3. Make the mousse: In a large bowl, beat the remaining 1.75 cups of heavy cream with a mixer on medium-high speed until foamy. Add the powdered sugar and vanilla; beat for about 2 minutes, until soft peaks form. Gently fold about 1 cup of the whipped cream into the melted white chocolate, then fold in the remaining heavy cream until combined.
4. Divide half the mousse among 6 ramekins; top each with 1 tablespoon of raspberry sauce and a few fresh berries. Layer the remaining mousse, sauce, and berries; sprinkle with white chocolate shavings. Chill in the refrigerator for at least 30 minutes.