white chocolate mousse with raspberry compote

How To Make white chocolate mousse with raspberry compote

• Step 1
  In microwavable bowl, with microwave on High (100%), melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes).
• Step 2
  Add the marshmallow creme and stir with wooden spoon until blended.
• Step 3
  n large bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the white chocolate mixture and beat until smooth. Stir in the lemon juice.
• Step 4
  Using a rubber spatula, fold in the nondairy whipped topping.
• Step 5
  Combine frozen raspberries and sugar in medium saucepan.
• Step 6
  Bring to a boil over medium/high heat, stirring constantly.
• Step 7
  Set aside about 1 tablespoon of the raspberry liquid.
• Step 8
  Boil raspberry mixture, stirring constantly, until volume is reduced by half, about 8 minutes.
• Step 9
  Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
• Step 10
  Cook and stir until thickened, about 1 minute.
• Step 11
  Remove from heat and let cool.
• Step 12
  Spoon half of the mousse into eight wine glasses.
• Step 13
  Layer half of the raspberry compote over the mousse layer.
• Step 14
  Repeat the layering with the remaining mousse and compete.
• Step 15
  Cover and chill at least 1 hour.
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