Chambord Gelee

Ingredients

(Gelee):

12 ounces Frozen Raspberries and blackberries

2T Granulated sugar

½ Cup + ¼ Cups cold water

Vanilla bean

½ Cup black raspberry liquor (Chambord)

2 ½ tsp. powdered gelatin

6 ounces fresh raspberries

(White Chocolate Cream):

2 ounces white chocolate chopped

½ cup + 2T heavy cream

1 tsp granulated sugar

1 tsp vanilla extract

(Garnish):

Fresh raspberries and mint leaves

Make gelee: In a medium sauce pan, combine berries, sugar, nd ½ Cup water. Using a small paring knife, split the vanilla bean lengthwise and scrape the tiny seeds into the pan. Place the pan over medium-high heat and bring to a boil. Lower he heat and simmer about 30 minutes. Have ready a fine mesh sieve or moulex legumes over a bowl. Strain berries, pressing firmly to extract all juice (there should be about one cup of liquid; if you have significantly less than that, ass a touch more water to berries and simer for another 5 minutes, then strain).
In a small bowl, combine Chambord (black raspberry liquor) ad ¼ cup cold water. Sprinkle gelatin over the mixture, and let bloom for a minute. Stir gently and add this to the hot berry juice. Whisk until gelatin in completely dissolved (there should be about 2 cups of liquid).
Place about 4 raspberries into each of 5-6 ounce champagne or large cordial glasses. Pour juice over berries. Place in refrigerator and chill for at least 2 hours.
Make White Chocolate Cream: Melt white chocolate slowly in microwave or over a double boiler. Stir in 2T heavy cream and set aside to cool to room temperature. Place in refrig for 10 minutes.
In a chilled mixing bowl, whisk remaining ¼ cup of cream with sugar to firm peaks. Stir in vanilla and fold 1/3 of this mixture into white chocolate. Fold in remaining cream.
To serve: Dollop about 2 T of cream into each gelee. Garnish with raspberries and a small sprig of mint.