Executive Chef Chris Nugent
Raspberry Chambord and White Chocolate Parfait
6 ounces Chambord liqueur
1 pint fresh raspberries
4 ounces white chocolate (fine shaved)
6 sprigs fresh mint
1 tablespoon powdered sugar
¾ cup raspberry puree
¾ cup heavy cream
¼ cup + ½ teaspoon powdered sugar
1 tablespoon Chambord liqueur
1 teaspoon gelatin powder (flavorless)
In a mixer with a whip attachment add whip heavy cream and powdered sugar, whip until soft peaks form. Fold in raspberry puree; set aside. In a small microwave safe cup mix liqueur and gelatin powder; microwave for 20 seconds. Fold liqueur into whipped cream until well combined; refrigerate 30 minutes before assembling parfait.
To assemble layer raspberry mousse, fresh raspberries, white chocolate and Chambord liqueur in a champagne glass; garnish with powdered sugar and fresh mint.
Note: Raspberry puree may be substituted with 2 pints fresh raspberries ¼ cup granulated sugar and ¼ cup of water simmered for 10 minutes; pureed in a blender and passed through a fine sieve; refrigerate until cold.