Directions

For the Raspberry Mousse

1In a large bowl, mix pureed raspberries, sugar, and lemon juice. Set aside

2In a small saucepan, sprinkle gelatin over cold water. Let it sit for one minute. Stir over low heat until dissolved and then add in raspberry mixture. Remove from heat and refrigerate for 2 hours.

3Remove from fridge and using a hand mixer, beat until frothy. Add in the cream and continue to beat until thickened. Cover and refrigerate for another 2 hours.

For the White Chocolate Mousse

1In a medium bowl, beat eggs and sugar for 2-3 minutes. Set aside.

2In a small saucepan, heat one cup of cream until warm, do not boil. Pour 1/4 cup the cream into the egg mixture slowly and stir. Pour this mixture back into the saucepan with the additional cream and continue to cook over low heat until thickened. Remove from heat and stir in the white chocolate chips. Cover and refrigerate for at least 2 hours.

3Remove from the fridge and set aside. In another bowl, beat the heavy cream until stiff peaks form.

4Fold the whipped cream into the white chocolate mixture until fully combined.

To Assemble

1In parfait glasses layer the chocolate chips, then white chocolate mousse, mini Bahlsen Leibniz cookies, and raspberry mousse. Top with chocolate jimmies if desired.