White Rose Mousse

Ingredients:

500 g mashed red berries
250 g sugar
200 g melted white chocolate
6 yolks
¼ cup water
1 ½ cup heavy cream
1 tbsp orange liqueur
2 tsp vanilla essence

Preparation:

Cook the mashed berries with ½ cup sugar and the liqueur in low fire, until the mixture dissolves at 1 cup and reserve.

Combine the rest of the sugar with the water and the yolks in a bath Maria container.
Beat for 10 minutes and retire of the fire.
Incorporate the white chocolate and vanilla.
Keep beating until it cools.

Aside, beat the heavy cream to midpoint.
Incorporate the cream to the previous mixture in surrounding form.

Divide the mixture in two portions.
Add mashed berries to one of the portions.

Throw alternate tbsps of both portions in glasses to serve.
Refrigerate for 45 minutes.