For all the gourmet cooks out there here is a challenging creation

Raspberry Mousse Cake

Crust:
8 ½ oz. Pkg. Chocolate wafers, crushed (1 3/4 cup)
¼ cup margarine or butter, melted

Raspberry Mousse:
2 10 ounce boxes frozen raspberries in syrup, thawed
2 TBS water 2 tsp unflavored gelatin
2 cups chilled whipping cream ½ cup powdered sugar

Puree raspberries in food processor. Strain through coarse sieve set over a heavy large saucepan, pressing with the back of a spoon. Cook raspberry puree over medium heat until reduced to 1 cup stirring occasionally, about 20 minutes.

Place 2 TBS water in small bowl , sprinkle 2 tsps gelatin over and let mixture stand 10 minutes to soften. Add gelatin mixture to hot raspberry puree and stir to dissolve gelatin. Pour puree into large bowl. Cool completely, stirring occasionally.

Whip 2 cups cream and ½ cup powdered sugar in medium bowl to stiff peaks. Fold into puree in two additions. Refrigerate until thick enough to spread, folding occasionally, about 15 minutes.

Pour into 9 inch springform pan with the chocolate crust. Set for 15 minutes, sprinkle left over cookie crumbs on top. Pour on White Chocolate Mousse.


White Chocolate Mousse:
1 lb. White chocolate chips ½ tsp unflavored gelatin
7 TBS whipping cream 1 1/3 cups chilled whipping cream
½ jar raspberry jelly, mixed with 1 TBS water

Melt white chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Sprinkle gelatin over 7 TBS cream in heavy saucepan. Let stand 10 minutes to soften. Cook over low heat until gelatin dissolves, stirring constantly. Whisk cream mixture into melted chocolate. Transfer to a large bowl. Let stand until cool but not set, about 5 minutes.

Using electric mixer, beat 1 1/3 cups chilled cream in medium bowl to soft peaks. Fold half of cream into white chocolate mixture to lighten. Gently fold in remaining cream. Spoon mousse atop rasberry layer.

Melt raspberry jelly in a saucepan until its heated through. Put it in a parchment cone. Starting in the center of the mousse pipe jelly in a spiral, spacing coils ½ inch apart, continuing to edge of pan. Starting at center draw tip of knife through spiral to edge of pan. Move knife 1 ½ inches around pan sides, then draw tip of knife through spiral from edge of pan to center. Repeat, moving around pan to form web design, spacing evenly and alternating direction of stroked. Chill until mousse sets, 4 hours.

White Chocolate Ganache:
6 ounces white chocolate chips 1 cup heavy cream

Refrigerate the mixing bowl and beater for at least 15 minutes. Using a double boiler or microwave on high power stirring every 10 seconds if using microwave, melt the chocolate with ¼ cup cream. Remove from the heat before the chocolate is fully melted and stir until melted. Set aside until no longer warm. In the chilled bowl beat the cream until traces of beater marks just begin to show distinctly. Add the white chocolate mixture and beat just until stiff peaks form when the beater is raised.

Chocolate Band:
1/2 pkg semisweet Guittard chocolate chips, melted in a microwave
Pour this into a parchment cone. Scribble in a piece of wax paper that is 4 inches wide and 34 inches long. Take it outside on a cool day and wait until its cool and starts to set. Bring it in and wrap it on your cake. The coolness of the cake will set it. Carefully pull off the wax paper.

Cake Assembly:
Unmold the cake from the springform pan, set on platter. Frost the sides with the ganache. Attach the chocolate band and pipe a border inside the border on top of the cake with the ganache.