Raspberry White Chocolate Mousse

You will need:

Process berries in a blender or food processor until smooth.
Strain mixture into a small bowl, and discard seeds.
Add the sugar and liqueur, and stir until sugar dissolves.
Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream
and the white chocolate, stirring constantly until chocolate melts.
Let mixture cool until it is lukewarm. Stir in 1 tablespoon of
raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks.
Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce.
May also be used to fill or ice a cake.