Valentine Meringue with Chocolate Raspberry Mousse
Ingredients
Meringue Layers
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- Salt
Mousse
- 1/4 cup raspberry flavored liqueur
- 1 teaspoon unflavored gelatine
- 1 (12 ounce) package frozen unsweetened raspberries, thawed, drained, juices reserved
- 1/4 cup granulated sugar
- 6 ounces high quality white chocolate, finely chopped
- 1 cup chilled whipping cream
- 1/3 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
Meringue Layers
- Heat oven to 200 degrees F.
- On a sheet or parchment paper, draw 8 hearts. You can use a 3 to 4 inch heart shape cookie cutter as a guide. Turn parchment over and put on baking sheet.
- In a large bowl with an electric mixer, beat egg whites and cream of tartar with a pinch of salt until they just hold soft peaks. Gradually beat in sugar and beat until meringue just holds stiff, glossy peaks.
- Transfer meringues into a pastry bag with a 1/2 inch plain tip and pipe evenly onto parchment hearts, filling them in.
- Bake in middle of oven for 45 minutes, or until crisp and firm. Cool completely on the baking sheet in turned off oven, and carefully remove parchment.
Mousse
- Place liqueur in heavy small saucepan and sprinkle gelatin over it. Let stand until gelatin softens, about 1 minute. Press raspberries firmly through sieve into large measuring cup. Add enough reserved juice to puree to measure 3/4 cup berry mixture.
- Add berry mixture and 1/4 cup sugar to gelatin mixture and stir over medium-low heat just until sugar and gelatine dissolve, about 2 minutes. Remove from heat.
- Add white chocolate and stir until melted.
- Transfer mixture to large bowl and chill until thick, but not set, about 1 hour.
- Beat cream, confectioners' sugar and vanilla extract in bowl until stiff peaks form. Fold cream into raspberry mixture.
- Place a meringue heart on each plate. Top hearts with raspberry mousse. Top mousse with another meringue heart. Garnish with fresh raspberries.
