Easy Cooking: White Chocolate Mousse with Raspberry Sauce

I created this fabulous dessert for a birthday dinner several years ago. Any berry, fresh or frozen, works well for making the sauce, but raspberries provide both the perfect color and flavor accompaniment to the rich mousse.

2 large eggs

1/2 cup white sugar

1/4 cup lemon juice

1/4 pound white chocolate, chopped

1 cup whipping cream, very cold

Raspberry sauce:

1 basket fresh raspberries

3 tablespoons white sugar

For the mousse, whisk the eggs in a saucepan until they're blended. Stir in the 1/2 cup sugar and lemon juice and cook over medium-low heat, stirring the mixture constantly until it's thick enough to coat the back of the spoon.

Take the pan off the heat and stir in the white chocolate until it melts. Set mixture aside to cool, stirring it occasionally.

To whip the cream, put the bowl, beaters of electric mixer and cream in the freezer about 30 minutes before whipping. Whip the cream until stiff peaks form. Fold the whipped cream into the cool white chocolate mixture. Put in the refrigerator at least 1 hour before serving; overnight is OK.

Make the raspberry sauce by cooking the raspberries in a small saucepan over low heat until they're soft, about 10 minutes. Press the cooked raspberries through a strainer to get the juice. Then place the juice and the 3 tablespoons sugar in the saucepan and cook over low heat, stirring the mixture constantly until it's slightly thickened.

Serve the mousse in small dishes or crystal stemware with raspberry sauce in a small pitcher to pour over. Makes 4 to 6 servings.