White Chocolate and Rose Verrine with Raspberries
White Chocolate and Rose Mousse
- 1¾ cups heavy cream, divided
- 2 tsp. rose water
- ½ tsp. pure vanilla extract
- 11 oz. white chocolate chips
- 4 large egg yolks
- 2 Tbsp. granulated sugar
- ¼ tsp. kosher salt
1. Whisk 1½ cups heavy cream, rose water, and vanilla extract until stiff peaks form, about five minutes.
2. Create a double boiler on the stove and turn heat to medium. Over a double boiler, whisk together egg yolks, sugar, and salt until the egg yolks double in volume and become a pale yellow color. You should be able to lift up your whisk and have a thick ribbon stream down. Once the eggs have achieved this consistency, add in ¼ cup heavy cream. Mix until smooth, then turn off the heat.
3. In a separate double boiler over medium heat, melt white chocolate chips until smooth. Whisk consistently to prevent scotching.
4. Carefully whisk the white chocolate into the egg mixture in three parts.
5. Strain the chocolate and egg mixture through a fine mesh sieve into the whipped cream. Gently fold whipped cream and chocolate together.
6. Chill for at least 30 minutes before layering.
- 1 pint fresh raspberries
- ½ cup sugar
In a large bowl, toss raspberries and sugar together with a spoon. Let sit for at least 30 minutes, until the sugar has dissolved and released the juices of the raspberries.
- Angel food cake, cut into ½" squares
- Fresh raspberries for garnish
- Fresh mint leaves for garnish
On the bottom of an 11 oz. glass, layer a square of angel food cake on the bottom of the glass. Spoon 3 Tbsp. of macerated raspberries on top of cake. Pipe mousse on top of raspberries and cake. Repeat this layering until it reaches the top of the glass. Garnish with fresh raspberries and mint leaves.