Raspberry Mascarpone Mousse

1          envelope gelatin (¼ ounce/1 tablespoon)

2          tablespoons cold water

12        ounces fresh or frozen (not in juice) raspberries

2⁄3       cup granulated sugar

2          tablespoons crème de cassis or Kirschwasser

8          ounces mascarpone cheese

¼         cup confectioners’ sugar

1¼       cups heavy cream, well chilled

           fresh raspberries and mint leaves for garnish

           shaved chocolate curls for garnish

Sprinkle the gelatin over the cold water. Let stand 5 minutes or longer to soften.

Combine the raspberries and granulated sugar in a 2-quart saucepan. Bring to a boil over medium-high heat, about 6 minutes. Stir to dissolve sugar. Using a fine mesh strainer (chinois) set over medium bowl, strain, pressing out as much of the liquid as possible, until just the seeds remain. Discard the seeds.

Stir the softened gelatin into the raspberry sauce. Add crème de cassis. Cool until slightly thickened, about 30 minutes.

Place the mascarpone and confectioners’ sugar in Cuisinart™ mixing bowl. Insert the chef’s whisk. Mix on speed 4 for 2 minutes, until smooth and creamy. Scrape the sides and bottom of mixing bowl and the whisk. Mixture should be thick and increased in volume. Add the cooled raspberry mixture using speed 1 until thoroughly combined, about 1 minute. Scrape the mixing bowl and whisk. While mixing on speed 4, add the chilled heavy cream in a steady stream. Whip for 1 minute. Scrape the bottom and sides of the mixing bowl. Whip on speed 10 for 2½ to 3 minutes.

Spoon or pipe into stemmed glasses. Refrigerate for 6 hours or longer before serving. Garnish with fresh raspberries and a mint leaf, or curls of shaved dark or white chocolate.