10 oz Frozen Raspberries
2 Tbsp Sugar
1 3/4 Cups Heavy Cream
6 oz White Chocolate Chips
16 Mint Leaves
16 Fresh Raspberries
Process raspberries in a blender or food processor until smooth. Strain mixture into a small bowl, discard seeds. Add sugar and stir until dissolved.
In a saucepan on low heat, warm 1/4 cup of heavy cream and white chocolate, stirring until melted. Let cool until lukewarm. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cups of heavy cream to soft peaks. Slowly fold into melted chocolate mixture until combined.
Layer into dishes and serve with raspberry sauce. Garnish with mint leaves and fresh raspberries.