Shelly's Recipe

SWISS MERINGUES WITH WHITE CHOCOLATE MOUSSE AND RASPBERRIES

Category: Desserts

6 egg whites
1 1/3 cups sugar
2 drops red food coloring

White Chocolate Mousse
2 (3.4-oz) boxes white chocolate instant pudding mix
2 cups heavy whipping cream
1 cup sour cream
1/2 cup milk
1/2 cup confectioners sugar

1 pint fresh raspberries
Fresh mint (optional)

Preheat oven to 225. Line a baking sheet with parchment paper; set aside.

In top of a double boiler, whisk together egg whites and sugar. Place over simmering water. Whisk constantly until sugar is dissolved, and egg whites are warm to the touch, about 3 to 3 1/2 minutes.

Pour egg mixture into a large mixing bowl, and beat at high speed until stiff peaks form, about 8 to 10 minutes. Stir in food coloring. Spoon or pipe meringue into 3-inch bowl-shapes. Bake 20 minutes, turn oven off, and leave in oven overnight. Spoon White Chocolate Mousse into meringue “bowls”. Top with fresh raspberries, and mint, if desired. Serve immediately. Makes 12 servings

White Chocolate Mousse: 1.In a large bowl, combine pudding mix, cream, sour cream, milk, and confectioners sugar. Beat at medium speed with an electric mixer until stiff peaks form; cover and chill.