Step 1: Make the Raspberry-Rosemary Compote

 

1. 1. Start by placing 8 oz. of raspberries, 1 tsp. of rosemary, and 1½ tbsp. of sugar into a saucepan. Turn the heat to medium.

1. 1. Use a spoon to gently break apart the raspberries while they simmer with the sugar. The goal here is to get the raspberries to release their juice and soften.

1. 1. After about 3 minutes, lower the heat and let the mixture simmer for an additional 10-15 minutes, stirring occasionally. You’ll know it’s ready when the mixture thickens and reduces to a jam-like consistency.

1. 1. Spoon the raspberry mixture into a small mesh strainer over a bowl. Press the compote through the strainer to separate the seeds and rosemary leaves. You’ll want a smooth, semi-gel-like texture.

1. 1. If the compote is too runny, return it to the saucepan and simmer for an additional 5 minutes. If it still isn’t thick enough, you can add 1-2 tsp. of corn starch to help thicken it.

1. 1. Once thickened, cover with cellophane and refrigerate while you make the mousse.

Step 2: Melt the White Chocolate

 

1. 1. Place 1 cup of white chocolate into a double boiler, or if you don’t have one, place it in a Pyrex measuring cup inside a saucepan. Add a small amount of water to the pan and set the heat to medium.

1. 1. Stir the chocolate occasionally until it’s completely melted (this should take about 10 minutes). Be sure to keep an eye on it to avoid burning. Once it’s melted, remove from heat and set aside to cool slightly.

Step 3: Prepare the Mousse

 

1. 1. In a large mixing bowl, pour in 1 cup of heavy whipping cream. Using a hand mixer or standing mixer, whip the cream on high until it thickens and small peaks form. You’ll know it’s ready when you lift the beaters and the cream holds its shape.

1. 1. Once the cream is whipped, add 12 oz. Of whipped cream cheese, 1½ tbsp. of vanilla extract, and 1 tsp. of sugar. Mix until the ingredients are well incorporated.

1. 1. Stir in the melted white chocolate, making sure it’s fully combined with the other ingredients. The result should be a smooth, creamy mousse.

1. 1. Cover the bowl and refrigerate for at least 4 hours to allow the mousse to set.

Step 4: Assemble the Mousse in Glasses

1. 1. Once the mousse has set, grab your pastry piping bag and pastry tip. Insert the tip into the bag, then seal it shut just above the tip with a twisty tie.

1. 1. Fold the top of the bag over to prevent any mess, then place the bag in a tall cup or mason jar to keep it standing.

1. 1. Using a spoon, add a heaping tablespoon of mousse into the bag, pushing it down to the bottom. Add a teaspoon of the raspberry-rosemary compote on top, creating a marbled effect.

1. 1. Repeat the process of layering mousse and compote until the bag is full.

1. 1. If you’re not serving immediately, seal the bag with a twisty tie and store it in the fridge until you’re ready to serve. Alternatively, you can pipe the mousse directly into serving glasses for an elegant presentation.