Prep - 15min Cook - 10min Ready in - 25min

Ingredients

250g frozen raspberries, thawed

2 tablespoons caster sugar

2 tablespoons orange liqueur

400ml whipping cream

180g white chocolate, chopped up

1 drop red food colouring (optional)

Directions

To make the raspberry sauce: Place raspberries in a food processor and blend until smooth.

Strain mixture through a sieve to remove seeds.

Add the caster sugar and liqueur, and stir until sugar dissolves.

Set sauce aside.

In a saucepan on low heat, warm 60ml of the cream and the white chocolate pieces, stirring constantly until chocolate melts.

Let mixture cool until it is lukewarm.

Stir in 1 tablespoon of raspberry sauce (and food colouring, if using). Transfer to a large bowl.

In a medium bowl, whip remaining cream to soft peaks.

Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

Layer the mousse and sauce into glasses and serve with any remaining sauce.