Nancy's Frozen White Chocolate Mousse

1 1/2 cups Pecan Sandies crumbs

3 TB butter

1/3 cup water

1 cup sugar

1 cup egg whites, at room temperature

1/4 tsp cream of tartar

1 lb. white chocolate, chopped finely

2 cups heavy cream

2 TB Grand Marnier

2 tsp vanilla

1/2 cup toasted pistachio nuts, roughly chopped

Raspberry Sauce (recipe below)

Mix cookie crumbs with melted butter. Press into bottom of 10" springform pan. Freeze while preparing mousse. Slowly bring sugar and water to boil and cook to soft ball stage (235°). While syrup is cooking, whip egg whites and cream of tartar until whites are just becoming firm as the syrup is ready. Gradually pour hot syrup over egg whites and whip for 5 minutes, or until very firm. Transfer to larger mixing bowl and fold in chopped white chocolate. Chocolate should partially melt, but small pieces should remain for texture. Chill.

Whip cream until stiff, then mix in Grand Marnier and vanilla. Carefully fold cream into chocolate mixture and pour into springform pan. Sprinkle with pistachios, cover and freeze at least 8 hours, or overnight. Serve with raspberry sauce.

Raspberry Sauce

2 10 oz pakgs frozen rasperries

1 TB arrowroot or cornstarch

2 TB Kirsch

Force berries through sieve to remove seeds. Heat in saucepan to near boiling. Mix starch with Kirsch and add to berries. Bring to boil and remove from heat. Chill.

© Kelly's Cookbook 2017