Berry Mousse with White Chocolate
Rinse and pat dry raspberries, puree and strain through a fine sieve.
Chop chocolate coarsely and melt over hot water bath. Remove from heat. Beat eggs with sugar and liqueur over hot water bath until frothy. Soften gelatine in cold water and beat cream until stiff. Combine chocolate with egg yolk mixture and add squeezed gelatine, mix well. Whisk in cold water bath until cooled. Shortly before cream started to thicken, fold in 2/3 of cream and 2/3 of raspberry puree. Spread cream into 4 bowls and refrigerate for 2 hours. Refrigerate remaining cream and raspberry sauce.
Garnish mousse with remaining raspberry sauce and cream. Serve.