• 1/4 cup Chambord (black raspberry-flavored liqueur) or crème de cassis (black currant-flavored liqueur)
• 1 1/2 teaspoons unflavored gelatin
• 3 C Raspberries, fresh (or 30 oz. frozen) - frozen should be thawed, drained and juices reserved and chilled.
• 3/4 C Sugar
• 1 T Light Corn Syrup
• 2 C Whipping Cream (Heavy is best!)
• The Juice of a lemon
• 1 teaspoon vanilla extract

1. Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
2. Thaw and drain the raspberries, reserve the liquid.
3. Choose a few perfect raspberries for garnish and set aside.
4. Press raspberries firmly through sieve covered with cheesecloth into large measuring cup (to remove large seeds). Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Puree in processor or blender until very smooth.
5. Add berry mixture and 1/2 cup sugar to gelatin mixture. Add corn syrup and lemon juice. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat.
6. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
7. Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
8. Adding a touch of white chocolate (chopped) into the warm raspberry mixture just before chilling also adds some great flavor and a bit heavier texture!

Layer with thin slices of white cake and top with whipped chocolate cream!