Raspberry White Chocolate Mousse Cake Pt 1

FOR THE WHITE CHOCOLATE GENO
3 oz Fine-quality white
-chocolate; chopped
2 tb Unsalted butter; cut into
-bits
1/2 ts Vanilla
1/2 c Cake flour; (not
-self-rising)
1/4 ts Salt
3 lg Eggs at room temperature
1/3 c Sugar
1/4 c Framboise for brushing the
-cake layer

FOR THE RASPBERRY MOUSSE
Two 10-ounce packages frozen
-raspberries; thawed and
-drained,
; in light syrup, reserving
-1/3 cup
; of the syrup
1 Envelope unflavored gelatin
3 tb Framboise
1/2 c Heavy cream
2 1/2 c Fresh raspberries

FOR THE GARNISH
Fresh raspberries
Fine-quality white chocolate
-at room; (about 72�F.),
; temperature, shaved with a
; vegetable peeler
; into curls and kept
; covered and chilled
Fresh mint sprigs

Make the white chocolate mousse:

In a bowl whisk together well the yolks, the sugar, and a pinch of salt,
add the cornstarch, sifted, and whisk the mixture until it is just
combined. Add the milk, scalded, in a stream, whisking, transfer the
mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until
it is very thick and smooth. Strain the pastry cream through a fine sieve
into a bowl, stir in vanilla and the butter, and chill the pastry cream,
its surface covered with plastic wrap, until it is cooled completely. In a
metal bowl set over barely simmering water melt the white chocolate,
stirring occasionally, and let it cool to lukewarm. In a large bowl whisk
together the white chocolate and 1 cup of the pastry cream, reserving the
remaining pastry cream for the raspberry mousse, until the mixture is
combined well. In a bowl with an electric mixer beat the heavy cream until
it holds soft peaks, whisk one fourth of it into the white chocolate
mixture, and fold in the remaining whipped cream gently but thoroughly.

Line the sides of an oiled 9 1/2-inch springform pan as smoothly as
possible with pieces of plastic wrap (the plastic wrap prevents the filling
from discoloring and makes unmolding the cake easier), letting the excess
hang over the side, and put an 8-inch cardboard round in the bottom of the
pan. Invert the top layer of the genoise onto the round, brush the cake
with some of the framboise, and spread it evenly with half the white
chocolate mousse (about 2 cups). Invert the middle layer of the genoise
onto the mousse, brush it with some of the remaining framboise, and chill
the cake and the remaining white chocolate mousse while preparing the
raspberry mousse.

Make the raspberry mousse:

In a blender or food processor puree the raspberries with the reserved
syrup and strain the puree through a fine sieve set over a metal bowl,
pressing hard on the solids. In a small saucepan sprinkle the gelatin over
the framboise and let it soften for 1 minute. Heat the mixture over
moderately low heat, stirring, until the gelatin is dissolved and whisk it
into the puree. Whisk the reserved pastry cream into the raspberry mixture,
whisking until it is smooth, set the bowl in a larger bowl of ice and cold
water, and whisk the mixture until it is the consistency of raw egg white.
Remove the bowl from the ice water and in a bowl with an electric mixer
beat the heavy cream until it holds soft peaks. Whisk one fourth of the
whipped cream into the raspberry mixture and fold in the remaining whipped
cream gently but thoroughly.

Spread about 1 cup of the raspberry mousse evenly over the middle layer of
genoise in the pan, arrange some of the raspberries neatly around the edge