Frozen White Chocolate Mousse Cake w/Pistachios

By stancec44

Can be prepared 3 days ahead.

Ingredients

• 1 c. vanilla wafter cookie crumbs (about 3 1/2 oz.)
• 3 Tbsp. unsalted butter, melted
• 6 oz. imported white chocolate (such as Lindt or Tobler), chopped
• 3/4 c. sugar
• 1/4 c. water
• 4 lg. egg whites
• Pinch of Cream of tartar
• 1 1/2 c. chilled whipping cream
• 1 Tbsp. Grand Marnier or other orange liqueur
• 1 tsp. vanilla extract
• 2 oz. imported white chocolate, chopped
• 3 Tbsp. chopped pistachios
• Raspberry Sauce (makes about 1 1/2 cups)
• 2 c. fresh raspberries or frozen unsweetened raspberries
• 1/4 c. sugar
• 2 Tbsp. Grand Marnier or other orange liqueur

Details

Servings 8

Preparation

Step 1

Mix crumbs and butter in medium bowl. Press into bottom of 8" diameter springform pan. refrigerate crust while preparing mouse.

Melt 6 oz. white chocolate in top of double boiler set over barely simmering water, stirring until smooth. Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Continue boiling without stirring until candy thermometer registers 238 degrees F.

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 mix 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 mixtures. Fold in chopped white chocolate. Pour mix into crust; smooth top w/spatula. Sprinkle top w/chopped pistachios. Freeze until firm, about 6 hours. (Can be prepared 3 days ahead; cover w/plastic.

Remove pan sides. Cut dessert into wedges and serve with Raspberry Sauce.

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. (Raspberry Sauce can be made 3 days ahead; cover.)