Prepared by Johnson & Wales University's Max Sanger
10oz package frozen raspberries 2 Tbsp white sugar 2 Tbsp orange liqueur 1-3/4 cups heavy whipping cream 6oz white chocolate, chopped 1 drop red food coloring
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl and discard seeds. Add sugar and liqueur, stirring until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan over low heat, warm 1/4 cup cream and white chocolate, stirring constantly until chocolate melts. Let mixture cool to lukewarm. Stir in 1 Tbsp of raspberry sauce, along with food coloring. Transfer to large bowl.
In medium bowl, whip remaining 1-1/2 cup cream until soft peaks form. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes and serve with sauce. May also be used to fill or ice a cake.