COEUR A LA CREME (WHITE CHOCOLATE AND CREAM CHEESE DESSERT WITH RASPBERRY SAUCE)

Steps:

• Line eight 1/2 cup coeur a la creme molds with 6 inch squares of a double thickness dampened cheesecloth. In a large bowl with an electric mixer beat the cream cheese. Beat in 1/2 cup of the heavy cream, 3/4 cup (less if want it to be less sweet, but will be less firm too) of the confectioner's sugar and the white chocolate, and beat the mixture until it's light and fluffy. In chilled bowl with electric mixer beat 1 1/4 cups heavy cream until it just holds stiff peaks. Stir 1/2 into cream cheese mixture and fold in remaining whipped cream gently. Spoon mixture into prepared molds, fold cheesecloth into middle. Chill 8-24 hrs. Puree raspberries and sugar in a food processor, force the puree thru a fine sieve into a bow to remove seeds. Stir in reserved syrup. Combine sour cream and 1 tbsp confectioner's sugar and half and half and half, Dot the sauce with the mixture.