This recipe requires a special mold or a small colander and cheesecloth
3 oz good white chocolate (Valrhona is recommended by the author)
1 - 8 oz. package cream cheese (not low fat) at room temperature
1 1/4 cups heavy cream
3/4 cup powdered sugar, sifted
Prepare the mold or colander by cutting two sheets of cheesecloth large enough to line the interior and extend beyond the edges enough to enclose the filling completely. Wet the sheets of cheesecloth under the tap, wring them out well, and line them up together so they form a double layer. Lay the cheesecloth over the mold or colander, pressing it smooth along the base and walls. Set aside.
In a microwavable bowl, microwave the white chocolate on high for 20 seconds at a time, stirring well in between, until just smooth. Set aside to cool slightly.
Combine the cream cheese, 1/4 cup of the cream and the powdered sugar in a mixing bowl and beat until light and fluffy, scraping the sides of the bowl as needed. Add the white chocolate, and beat until very smooth, about 2 minutes, set aside.
In another mixing bowl, whip the remaining 1 cup cream until stiff peaks form. Gently fold the cream into the cream cheese mixture. Spoon the finished batter into the prepared mold, smoothing the top with a spatula. Fold the cheesecloth over to enclose it completely. Place the mold on a rimmed sheet pan or another rimmed dish. Refrigerate for at least 8 hours or overnight.
1 - 10 oz bag frozen, unsweetened raspberries, thawed
3 T sugar
In a blender combine the raspberries with their juice and the sugar. Blend until smooth. Press the puree through a sieve into a small bowl to remove the seeds. Cover and chill up to 4 hours.
When you're ready to serve, remove the mold from the refrigerator and discard the liquid, if any, that has collected beneath it. Pull back the cheesecloth and carefully invert onto a serving platter. Gently pull away and discard the cheesecloth.
Serve in generous dollops in shallow bowls, topped with raspberry puree.