White Chocolate-Raspberry Parfaits

1. 1

   Make the sauce: Combine raspberries, sugar, and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through fine-mesh sieve into a bowl. Chill until cold.

2. 2

   Make the mousse: Put the white chocolate and 1/4 cup heavy cream in medium microwave safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cup heavy cream in a large bowl on medium high until foamy. Add powdered sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate, then fold in the rest until combined.

3. 3

   Divide half the mouse among 6 small glasses; top each with 1 tbsp raspberry sauce and a few raspberries. Top with remaining mousse, sauce, and raspberries; sprinkle with shaved white chocolate. Chill until cold, at least 30 minutes

No additional tips available.