White Chocolate Raspberry Mousse

Preparation

1. For the sauce, in a medium pot, add the raspberries and sugar and place over medium-high heat. Stir as the berries begin to break down and come to a boil. When the berries are soft and bubbling, reduce the heat to low. In a cup, add the cornstarch and orange juice and mix to make a slurry. Stir the slurry into the hot berry mixture, stirring constantly until glossy and thickened. Stir in vanilla. Transfer to a container and refrigerate until completely cold.
2. For the mousse, bring an inch of water to a simmer in a pot, then place a metal bowl on top (or use a double boiler). Combine the white chocolate and ¼ cup of the cream in the bowl over the hot water and let the chocolate melt, gently stirring every minute or so. When the chocolate is melted and the mixture is smooth, transfer to a large bowl and let cool to room temperature.
3. Pour the remaining cream into a bowl or a stand mixer bowl and use an electric mixer or the balloon whisk attachment to whip the cream to a firm peak. When the beaters are removed and turned upright, the cream should hold its shape and not flop over.
4. Scoop the whipped cream into the bowl with the room-temperature white chocolate, and gently fold the chocolate mixture into the cream. When mixed, drizzle 1/2 cup of the raspberry mixture over the mousse and fold it in to create swirls of red, but don't mix completely.
5. In six one-cup serving bowls or large goblets, scoop about 3/4 cup of the mousse mixture, then drizzle with about three tablespoons of the remaining sauce. Serve, or cover and refrigerate for up to 2 days.