Instructions

1. To make sauce: In a small saucepan, combine the raspberries, sugar and lemon juice. Bring to a simmer over medium-high heat, mashing the berries with a spoon. Remove from heat and press through a fine-mesh sieve using the back of a spoon. Collect sauce in a bowl. Refrigerate until cold.
2. For mousse: In a microwave safe bowl, combine white chocolate and ¼ cup heavy cream. Microwave in 30 seconds intervals, stirring in between until chocolate is melted.
3. In a large bowl, beat the rest of the heavy cream with a mixer on medium high speed until foamy. Add in powdered sugar and vanilla extract. Beat until soft peaks form. Remove about a cup (eye-ball it) of the whipped cream mixture and whisk into the melted chocolate. Fold in the rest of the whipped cream into the chocolate until combined.
4. Divide half of the mousse among 6 small glasses or ramekins. Top with each with a tablespoon of raspberry sauce and a few raspberries. Top with remaining mousse, sauce and raspberries. Sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes before serving.