Raspberries are a favorite fruit in our household. I starting growing them in the first house we owned in Connecticut back in the early 1990s. I took a few of the raspberry plants with us to our next house in Chicagoland. The raspberries did exceptionally well there, at the back of our yard along the neighbor’s fence. I harvested berries each summer, all summer long, eating them fresh as well as using them in desserts. I haven’t been able to establish productive canes in our current home in Connecticut yet, but I’m working on it!

When Andrew was home over spring break, he went grocery shopping with me and wanted some fresh raspberries to snack on. I happily bought them for him. I planned to use some of the 12-ounce container for a dessert I was making. Andrew had his raspberry “snack” before I got around to starting on the dessert. He ate the entire 12-ounce container of raspberries in one sitting! Guess I need to try harder to get some raspberry canes growing here!

Raspberry Mousse Torte (adapted from Bon Appétit)

Active time: 1 1/2 hours, Fridge Time: 2-3 hours, Freezer Time: 6 hours,                      Total time needed: about 8 hours    Yield: 12 serving

Crust:

• 15 Oreo cookies, broken into chunks
• 1 tablespoon butter, melted
• 1 tablespoon Chambord, Cointreau, or Grand Marnier

Mousse:

• 1/3 cup Chambord, Cointreau, or Grand Marnier
• 1 envelope unflavored gelatin
• 24 ounces fresh or frozen unsweetened raspberries, (thawed, drained & juices reserved, if frozen)
• 1/2 cup granulated sugar
• 11 ounces white chocolate chips
• 1 cup chilled whipping cream
• 1/3 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 2 cups frozen whipped topping (1 8-ounce container)

Place the cookie pieces in a food processor and pulse to form crumbs. Sprinkle the butter and the tablespoon of the liqueur over the top of the crumbs.

Pulse again until a moist mixture forms, about 4 seconds.  Press the mixture into the bottom of a 9-inch springform pan. Freeze the crust while preparing the mousse.

For the mousse, place 1/3 cup of the liqueur in a heavy medium saucepan.  Sprinkle the gelatin over the liqueur and let it stand until the gelatin softens, about 20 minutes.

Meanwhile, puree the raspberries in food processor or Foley foodmill then transfer them to a fine mesh sieve placed over a large measuring cup. Press the raspberries firmly through the sieve, discarding the seedy mixture that remains in the sieve. Add enough reserved juices to the puree in the cup to measure 1½ cups. Add the raspberry juice and the granulated sugar to the gelatin mixture. Stir the mixture together over low heat until the sugar and gelatin dissolve, about 3 minutes. Remove it from heat.

Put the white chocolate chips into a microwave safe bowl and microwave them just until they start to visibly soften. Add the partially melted chips to the hot raspberry mixture, stirring until they are completely melted. Transfer the raspberry mixture to a large bowl. Chill it until the mixture is thick but not set, about 2-3 hours, stirring often. (Note: If you forget about it and it completely gels, beat it with a mixer on low speed to loosen it up again.)

Beat the cream, confectioners’ sugar and vanilla in a cold bowl until stiff peaks form.

Fold the cream into the raspberry mixture, then fold the whipped topping into the mixture.

Transfer the mousse into the prepared crust and smooth the top.  Freeze the dessert until it is firm, at least 6 hours. Run a knife around the pan sides to release it, then remove the pan sides. Slice and serve.

15 years after first making this recipe, it is still a family favorite summer dessert. ~Linda

Raspberry Mousse Torte (adapted from Bon Appétit)

Active time: 1 1/2 hours, Fridge Time: 2-3 hours, Freezer Time: 6 hours,                      Total time needed: about 8 hours    Yield: 12 serving

Crust:

• 15 Oreo cookies, broken into chunks
• 1 tablespoon butter, melted
• 1 tablespoon Chambord, Crème de Cassis or Grand Marnier

Mousse:

• 1/3 cup Chambord, Crème de Cassis or Grand Marnier
• 1 envelope unflavored gelatin
• 24 ounces fresh or frozen unsweetened raspberries, (thawed, drained & juices reserved, if frozen)
• 1/2 cup granulated sugar
• 11 ounces white chocolate chips
• 1 cup chilled whipping cream
• 1/3 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 2 cups frozen whipped topping (1 8-ounce container)

Place the cookie pieces in a food processor and pulse to form crumbs. Sprinkle the butter and the tablespoon of the liqueur over the top of the crumbs. Pulse again until a moist mixture forms, about 4 seconds. Press the mixture into the bottom of a 9-inch springform pan. Freeze the crust while preparing the mousse.

For the mousse, place 1/3 cup of the liqueur in a heavy medium saucepan. Sprinkle the gelatin over the liqueur and let it stand until the gelatin softens, about 20 minutes.

Meanwhile, puree the raspberries in food processor or Foley foodmill then transfer them to a fine mesh sieve placed over a large measuring cup. Press the raspberries firmly through the sieve, discarding the seedy mixture that remains in the sieve. Add enough reserved juices to the puree in the cup to measure 1½ cups. Add the raspberry juice and the granulated sugar to the gelatin mixture. Stir the mixture together over low heat until the sugar and gelatin dissolve, about 3 minutes. Remove it from the heat.

Put the white chocolate chips into a microwave safe bowl and microwave them just until they start to visibly soften. Add the partially melted chips to the hot raspberry mixture, stirring until they are completely melted. Transfer the raspberry mixture to a large bowl. Chill it until the mixture is thick but not set, about 2-3 hours, stirring often. (Note: If you forget about it and it completely gels, beat it with a mixer on low speed to loosen it up again.)

Beat the cream, confectioners’ sugar and vanilla in a cold bowl until stiff peaks form. Fold the raspberry mixture into the cream, then fold the whipped topping into the mixture. Transfer the mousse into the prepared crust and smooth the top.  Freeze the dessert until firm, at least 6 hours. Run a knife around the pan sides to release it then remove the pan sides.  Slice and serve.