Mixed Raspberry Mousse
1 cup heavy whipping cream
2 tablespoons Powdered Sugar
1/4 cup white chocolate, grated
1/4 cup heavy whipping cream
1 tablespoon Mixed Berry jam (see recipe below)
In a chilled bowl, whip together 1 cup heavy whipping cream and powdered sugar until soft peaks form.
Add approximately 2 tablespoons Mixed Berry Jam into whipped cream and beat until stiff peaks form. Set aside and keep chilled.
In a sauce pan, heat the remaining 1/4 cup whipping cream until boil. Pour hot cream over white chocolate and whisks until chocolate melts. Add half the chocolate mixture to the whipped cream and fold in. Chill.
Mixed Berry Jam
2 cups frozen Blackberries
1 cup frozen Raspberries
2 tablespoons granulated sugar
1 tablespoon Ultra Gel
Bring fruit and sugar to a boil. Cook for 2 minutes. Remove from heat; push fruit-sugar mixture through fine mesh strainer. Reserve the juice and save the compote seperately.
Slowly whisk Ultra-Gel into fruit juice; chill in an ice bath immediately. Set aside for service and to add to Berry Mouse.