Raspberry White Chocolate Mousse Cake

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Epicurious

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Ingredients

4 large egg yolks

1/3 cup sugar

3 tablespoons cornstarch

1 1/2 cups milk

2 teaspoons vanilla extract

3 tablespoons unsalted butter, softened

9 ounces fine-quality white chocolate, chopped

1 cup heavy cream

white chocolate génoise, cut horizontally with a serrated knife into 3 layers

3 ounces fine-quality white chocolate, chopped

2 tablespoons unsalted butter, cut into bits

1/2 teaspoon vanilla extract

1/2 cup cake flour (not self-rising)

1/4 teaspoon salt

3 large eggs at room temperature

1/4 cup framboise for brushing the cake layer

two 10-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup

1 envelope of unflavored gelatin

3 tablespoons framboise

1/2 cup heavy cream

2 1/2 cups fresh raspberries

fresh raspberries

fine-quality white chocolate at room temperature (about 72°F.), shaved with a vegetable peeler into curls and kept covered and chilled

fresh mint sprigs

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