1 c Vanilla wafers crumbs
3 tb Unsalted butter; melted
6 oz White chocolate; chopped
3/4 c Sugar
1/4 c Water
4 Lg. egg whites
Pinch cream of tartar
1 1/2 c Chilled whipping cream
1 tb Grand Marnier
1 ts Vanilla
2 oz Chopped white chocolate
3 tb Chopped pistachios
-RASPBERRY SAUCE-
2 c Fresh or frozen raspberries
1/4 c Sugar
2 tb Grand Marnier liqueur
Mix crumbs and butter in medium bowl. Press into bottom of 8″
diameter springform pan. Refrigerate crust while preparing mousse.
Melt 6 oz. white chocolate in top of double boiler set over simmering
water, stirring until smooth. Cool slightly. Bring sugar and water
to boil in heavy medium saucepan, stirring until sugar dissolves.
Continue boiling without stirring until candy thermometer registers
238 degrees (soft-ball stage). Meanwhile, using electric mixer fitted
with clean dry beaters, beat egg whites with cream of tartar in large
bowl until soft peaks form. Gradually beat hot syrup into whites.
Continue beating until mixture is stiff and glossy and bottom of bowl
cools to barely lukewarm, about 3 minutes. Fold in warm chocolate.
Refrigerate chocolate mixture until cool but not set, about 5
minutes. Whip cream, Grand Marnier and vanilla in another large bowl
until soft peaks form. Gently fold cream into chocolate mixture. Fold
in chopped white chocolate. Pour mixture into crust; smooth top with
spatula. Sprinkle top with chopped pistachios. Freeze until firm,
about 6 hours. (Can be prepared 3 days ahead; cover with plastic.)
Remove pan sides.
Cut dessert into wedges. Serve with raspberry sauce. For raspberry
sauce: Puree raspberries in food processor or blender. Strain into
medium bowl to remove seeds. Stir in sugar and Grand Marnier.
Refrigerate until well chilled, about 1 hour. (Can be prepared 3
days ahead; cover). (From
Yields
8 Servings