White Chocolate-Raspberry Parfaits

Directions

1. 1
   Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon.
2. 2
   Press through a fine-mesh sieve into a bowl using the back of a spoon.
3. 3
   Refrigerate until cold.
4. 4
   Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl.
5. 5
   Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy.
6. 6
   Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy.
7. 7
   Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes.
8. 8
   Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined.
9. 9
   Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries.
10. 10
    Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate.
11. 11
    Refrigerate until cold, at least 30 minutes.
12. 12
    Photograph by Ryan Dausch