White Chocolate Cream with Raspberries

Fresh raspberries are my favorite fruit and when they came on sale, I had to buy a case.  I wanted to make something delicious and creamy with the raspberries.  After looking through my recipes, I just couldn't find quite what I was looking for so I set out to combine four recipes:  White Chocolate Truffles, Bavarian Creme, Nanaimo Bars (you Canucks know what those are) and raspberry sauce.  Okay...it wasn't as easy as I thought it would be.  Five tries later, I think this combination finally worked.  (Yup, I had to go buy some more raspberries, especially since my husband was eating them as fast as I could rinse them.)  Thanks to my brother and his family for their taste testing and feedback.  Unfortunately, they didn't get to try the final product.  As I was taking the plate out of the frig to run over to them, the frig door hit my arm and kersplat!  It ended up all over the floor.  Sorry bro.  Aren't some days just like that?  Let me know what you think!

 White Chocolate Cream with Raspberries

18 oz raspberries (3 cups)                                          3 c whipping cream

Crust:                                                                        2 Tbsp butter

4 Tbsp butter, melted                                                  2 tsp light corn syrup

1/8 c sugar                                                                2 c (12 oz pkg) white chocolate chips

2 Tbsp cocoa                                                             1/2 tsp vanilla (mexican pure is best)

3/4 c graham cracker crumbs                                    Raspberry topping:

1/2 c slivered almonds, slightly crushed                     1/2 c sugar 

1/2 c sweetened & flaked coconut                              1 Tbsp cornstarch

Cream Filling:                                                          1/4 c water

3 tsp Knox unflavored gelatin                                      2 of the 3 c of raspberries

1/4 c cold water 

Carefully rinse raspberries and lay on clean towel or paper towel to dry.  Meantime, mix sugar and cocoa together in small bowl.  Add melted butter and rest of crust ingredients.  Stir to combine and press in bottom of 8" x 8" pan.   Put in frig while making cream filling.

In small bowl, sprinkle gelatin over cold water.  Let sit while combining whipping cream, butter and corn syrup in medium saucepan over medium heat.  After butter melts, add gelatin mixture and bring to a full boil.  Remove from heat and pour in white chocolate chips.  Gently cover with cream but don't stir.  Let sit for 5 minutes.  Whisk the mixture till smooth.  Whisk in vanilla.  Put in frig or ice bath until cool.  Carefully spoon over crust and refrigerate 2 - 3 hours until set. 

In small saucepan stir together sugar and cornstarch.  Add water and 2 of the 3 cups of raspberries.  Crush the raspberries and stir over medium heat until sauce thickens.  You can strain the seeds out in a fine mesh strainer if you would like.  I don't mind the seeds, so I left them.  Cool.  Place the 1 cup of fresh raspberries over the top of the set cream filling.  Carefully spoon sauce over raspberries.  Refrigerate until ready to serve.  Cut into pieces to serve.   Enjoy!