Festive and pretty, this do-ahead dessert is a boon for busy hosts.
Recipe information
Yield
Makes 12 servings
Ingredients
Crust
Mousse
Preparation
For crust:
Step 1
Finely grind cookie pieces in processor. Add butter; blend until crumbs are moist. Press mixture onto bottom and halfway up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze while preparing mousse.
For mousse:
Step 2
Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
Step 3
Press raspberries firmly through sieve into large measuring cup. Add enough reserved juices to puree in cup to measure 1 2/3 cups berry mixture. Add berry mixture and 1/2 cup sugar to gelatin mixture. Stir over medium-low heat just until sugar and gelatin dissolve, about 3 minutes. Remove from heat. Add white chocolate; stir until melted. Transfer raspberry mixture to large bowl. Chill until thick but not set, stirring often, about 2 hours.
Step 4
Beat cream, powdered sugar and vanilla in bowl until stiff peaks form. Fold cream into raspberry mixture in 3 additions. Transfer mousse to crust; smooth top. Freeze until firm, at least 6 hours. (Can be made 4 days ahead. Cover; freeze.)
Step 5
Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.
