WHITE CHOCOLATE MOUSSE WITH RASPBERRY SWIRL
- 1 tablespoon cold water
- 1/2 teaspoon unflavored gelatin
- 1/2 cup heavy whipping cream
- 3 oz. white chocolate
- 1/4 cup pureed raspberries
- 15 Athens® Mini Fillo shells (1 box)
- 1/4 cup halved raspberries, for garnish
In a small pan, combine water and gelatin. Let stand for 1 minute to soften.
Add 2 tablespoons of heavy cream. Stir over low heat until gelatin dissolves. Add white chocolate. Stir until melted. Chill until cool, but not set, about 10 minutes.
In a small chilled bowl, whip remaining heavy cream to full volume. Fold whipped cream into cooled chocolate. Drizzel pureed raspberries onto cooled chocolate. Run a knife through chocolate to create raspberry swirls. Chill for 1 hour.
Spoon or pipe 2 teaspoons of filling into each Fillo Shell. Garnish with raspberry half. Serve immediately.