White Chocolate Mousse with Raspberry Sauce

Method

1. Prepare the raspberry coulis: combine raspberries, powdered sugar and lemon juice in a small saucepan. Cook over medium heat for 5-6 minutes until the berries break down.
2. Remove from heat and strain through a fine sieve to obtain a smooth sauce. Let cool slightly, then transfer to a syringe for later use.
3. Soak the sheet gelatin in a bowl of cold water for about 5 minutes until softened.
4. Warm the milk in a small pot (do not boil). Squeeze the softened gelatin to remove excess water and add it to the warm milk, stirring until dissolved.
5. In a separate bowl, melt the white chocolate (either in a double boiler or microwave). Pour the warm milk-gelatin mixture into the melted chocolate and stir until smooth.
6. In a chilled bowl, whip the fresh cream to soft peaks. Gently fold the whipped cream into the chocolate-milk mixture until well combined and smooth.
7. Divide the mousse among your desired molds or serving glasses. Tap gently to remove air bubbles.
8. Refrigerate for about 1 hour until set.
9. Just before serving, inject each mousse with a bit of raspberry sauce using the prepared syringe. Serve immediately.