White Chocolate Raspberry Mousse
Makes a small trifle bowl, 8 x 11 pan, a loaf pan, or individual ramekins.
2 pints raspberries
1/4 Cup maple syrup
and keep 20 or so for garnish and place the rest in the food processor
and add 1/4 cup maple syrup. Blend into a syrup and set aside.
White Chocolate Layer:
1 Mori Nu firm or extra firm silken tofu
1 3/4 Cup powdered sugar
2/3 Cup non-dairy cream cheese
1 TBSP lemon juice
1/2 tsp vanilla
1/2 tsp almond extract
1 Cup plus 1 TBSP Vegan white chocolate chips (reserve a tablespoon for drizzle)
chips, place remaining ingredients into a food processor and blend
well. Add melted chocolate and incorporate. Layer one half of white
chocolate into serving dish/dishes. Set aside remaining.
Pour 1/2 the raspberry syrup over the white chocolate layer and refrigerate while you prep the whip cream.
I can of coconut cream (full fat milk -- chilled for at least 48 hours).
2 TBSP powdered sugar
1/2 tsp vanilla
half of the coconut whip on the white chocolate and raspberry layers.
Repeat layers. Top with the full raspberries and a drizzle of melted
Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.