Raspberry mousse parfaits with fresh raspberries and a champagne jell-o topping!
For Raspberry Mousse:
2 1/2cupsraspberries, fresh or frozen (thaw)
1/2teaspoonsparkling wine extract, optional
1/2cupsweetened condensed milk
1/2cupwhite chocolate chips, melted
2cupsheavy cream, extra chilled
1/3cupwhite granulated sugar
8ouncescream cheese or mascrapone
1/2ozunflavored gelatin powder
For Champagne Jello:
3cupssparkling wine, 1 bottle
1ozunflavored gelatin powder
1 cupextra raspberries, for garnish
Prepare the raspberry mousse first. Using a large fork or masher, crush the raspberries into a sauce. If using frozen berries, let them thaw first. Add the raspberry liqueur (if making non-alcoholic, omit), sparkling wine extract, and sweetened condensed milk. You can also add a few drops of red food coloring to intensify the color. Melt the white chocolate chips in the microwave until smooth and add to the mixture. Use a whisk to blend all of the ingredients together; set aside.
Next, pour the heavy cream into a mixing bowl and add the white granulated sugar. Whisk on medium speed until soft peaks form. Add softened cream cheese or mascarpone (either one will work great!) and whisk on high speed until the mixture is light and fluffy. Combine the whipped cream with the raspberry sauce by gently folding the two together.
Prepare the gelatin mixture. Sprinkle the unflavored gelatin over the water; stir, then heat in the microwave for about 30 seconds or until gelatin is dissolved. Allow the mixture to cool slightly, then pour into the raspberry mousse and fold it in with a spatula.
Transfer the mousse into a large pastry bag (takes me two rounds) and pipe into glasses or clear plastic cups (perfect to bring to a party!). You can also spoon the mixture into small dessert bowls. Garnish the top with a few fresh raspberries, then transfer the glasses into the refrigerator for 1 HOUR, allowing the mousse layer to set on the top.
Once mousse has set for 1 hour, prepare the champagne jello. I recommend using Prosecco, or a sweet sparkling wine. Pour the champagne into a large bowl. Sprinkle 1 oz of gelatin over 1/3 cup water. Microwave until the gelatin is completely dissolved, about 30 seconds. Add the gelatin into the champagne, stir, then let the mixture sit for a few minutes to allow any foam to dissipate.
Use a small ladle to pour the champagne over the raspberry mousse. Fill up the glasses, then return them to the refrigerator to allow the jello to set completely. Garnish the top with fresh mint leaves and more raspberries, when serving.