2 large egg whites
1 cup heavy whipping cream
1/4 cup + 2 tablespoons granulated sugar, divided use
8 ounces mascarpone cheese, room temperature
1 cup white chocolate chips, melted
1/2 a vanilla bean, seeds scraped out
1 teaspoon finely grated lemon zest
6 ounces fresh raspberries
1 tablespoon fresh lemon juice
In a large mixing bowl, using a mixer on high speed, beat egg whites until stiff peaks form.
In an additional large mixing bowl, using a mixer on high speed, beat cream and 1/4 cup sugar until stiff peaks form; fold egg whites into whipped cream.
In a large mixing bowl, using a mixer on medium speed, beat mascarpone, melted white chocolate, vanilla bean seeds and lemon zest until well combined and smooth; fold egg white-cream mixture into mascarpone mixture until just combined. Divide mousse into 8 ramekins. Cover and chill for one hour, or until ready to serve.
To make the raspberry sauce, combine remaining 2 tablespoons sugar, raspberries and lemon juice in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently, and crushing berries with spoon; boil 2 minutes. Transfer raspberry sauce to a food processor, and puree until smooth. Strain sauce into a small bowl. Serve mousse with a drizzle of raspberry sauce.
Makes 8 servings