Raspberry Swirl Frozen Dessert Recipe 455

Steps:

• * In a small bowl, combine the cracker crumbs, butter and sugar. * Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes. * Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. * Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. * Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside. * In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. * With a portable mixer, beat on low speed until mixture reaches 160°. *Transfer to a small bowl; beat on high until soft peaks form. * In a large bowl, beat cream cheese until smooth. * Gradually beat in egg yolk mixture. * Fold in whipped topping, then egg white mixture. * Drain raspberries, reserving 3 tablespoons juice. * In a small bowl, crush half of berries with 1 tablespoon juice. * Set remaining berries and juice aside. * Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. * Cut through with a knife to swirl raspberries. * Top with remaining cream cheese mixture. * Sprinkle with reserved berries and drizzle with remaining juice. * Cover and freeze for 5 hours or until firm. * Remove from the freezer 15 minutes before cutting.

Steps:

• For crust:
• 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:
• Place liqueur in heavy medium saucepan. Sprinkle gelatin over liqueur; let stand until gelatin softens, about 20 minutes.
• 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.
• 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.)
• Cut around pan sides; release pan sides. Place torte on platter. Arrange raspberries around top edge of torte. Decorate with Chocolate Leaves.

Steps:

• In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
• Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
• In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
• In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
• Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
• Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
• Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.