white chocolate mousse with raspberry compote

How To Make white chocolate mousse with raspberry compote

• 1

  In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
• 2

  Add the marshmallow creme and stir with wooden spoon until blended.
• 3

  n large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
• 4

  Using a rubber spatula, fold in the nondairy whipped topping.
• 5

  Combine frozen raspberries and sugar in medium saucepan.
• 6

  Bring to a boil over medium/high heat, stirring constantly.
• 7

  Set aside about 1 tablespoon of the raspberry liquid.
• 8

  Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
• 9

  Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
• 10

  Cook and stir until thickened, about 1 minute.
• 11

  Remove from heat and let cool.
• 12

  Spoon half of the mousse into eight wine glasses.
• 13

  Layer half of the raspberry compote over the mousse layer.
• 14

  Repeat the layering with the remaining mousse and compete.
• 15

  Cover and chill at least 1 hour.
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