- 4 cups frozen raspberries, thawed
- ½ cup sugar
- 6 Tb. butter
- 1-½ tsp. lemon juice
- 2 eggs
- 3 egg yolks
- 1 cup crème fraiche
- 1 cup heavy cream, whipped
- MOUSSE: Puree raspberries and push them through a strainer, removing and discarding seeds.
- Put all puree in a saucepan and stir in the sugar and 2 tablespoons butter until all is dissolved.
- Stir in lemon juice.
- In a bowl whisk the eggs and yolks and stir in a little warm puree to gently heat the mixture.
- Add mixture to the rest of the puree and return to a very low heat, stirring constantly until sauce is thick enough to coat the back of a spoon.
- Remove from heat and stir in remainder of butter until melted.
- Cover with plastic wrap, pushing it onto the surface of the curd to avoid the formation of a film.
- Refrigerate overnight.
- The next day, fold crème fraiche and whipped cream into raspberry puree.
- Serve in a chocolate cup.
- CHOCOLATE CUPS: Melt white chocolate in a double boiler.
- Spray muffin liners with non-stick pan spray.
- Brush melted white chocolate into cups and chill.
- Then melt dark chocolate in double boiler and once melted, brush up inside of white chocolate cups.
- Chill. Store chilled until ready to use.
- Unpeel wrappers and fill with mousse prior to serving.
- Top with fresh berries.
- `This recipe can also be altered to suit chocolate lovers by using 1 cup chocolate chips, 3 tablespoons butter, ¼ cup heavy cream, and 3 egg yolks. Just combine all ingredients in a saucepan over low heat until melted and well combined. Do not boil. Once cool, fold into mixture of whipped cream and crème fraiche.
