Chambord Gelee With White Chocolate Cream

1. 1

   MAKE GELEE:

2. 2

   Place the berries, sugar and 1/2 cup water in a 2 quart saucepan.

3. 3

   Using a small paring knife, split vanilla bean in half lengthwise and scrape seeds from one-half the bean into pan.

4. 4

   Heat over medium-high heat to a boil. Reduce heat and simmer for about 30 minutes.

5. 5

   Strain berries through a fine mesh sieve, pressing firmly to extract all of the juice(there should be about 1 cup of liquid. If you have less, add more water to the berries.).

6. 6

   Cook for another 5 minutes, then strain again.

7. 7

   Place 1/3 cup water and Chambord in a small bowl. Sprinkle gelatin over the mixture. Let stand for 1 minute or until softened.

8. 8

   Stir into the hot berry juice. Whisk until gelatin is completely dissolved. (There should be about 2 cups of liquid).

9. 9

   Place about 5 raspberries into each of four (5 to 6 oz) wine, champagne, or large cordial glasses.

10. 10

    Divide juice mixture among glasses.

11. 11

    Refrigerate for at least 2 hours.

12. 12

    MAKE WHITE CHOCOLATE CREAM:

13. 13

    Place chocolate and 2 tablespoons heavy cream in microwavable bowl. Microwave on HIGH for 30 seconds. Stir until smooth and cool to room temperature.

14. 14

    Refrigerate for 10 minutes or until chilled.

15. 15

    Beat 1/4 cup heavy cream with sugar in a chilled bowl using a mixer at high speed until soft peaks form.

16. 16

    Fold 1/3 of this mixture into cooled white chocolate. Fold in remaining cream.

17. 17

    To serve, divide the white chocolate cream among the glasses.

18. 18

    Garnish with raspberries, fresh tarragon and/or mint sprigs.

No additional tips available.