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Palace White Chocolate Mousse

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Desserts 6 Servings

INGREDIENTS

1/4 lb Sugar cubes Water
1/2 c Egg whites; room temperature
1 lb Imported white chocolate cut into very small cubes
2 c Whipping cream; well chilled
Mint leaves
2 pt Strawberries washed and hulled
2 tb Imported kirsch
1 tb Sugar
1 pn Salt

INSTRUCTIONS

STRAWBERRY SAUCE
Combine sugar cubes and water in saucepan and bring to boil, stirring or
shaking pan occasionally until sugar melts. Cook without stirring until
syrup reaches hard ball stage (225°F on candy thermometer). Whip egg whites
to form soft peaks, then reduce speed of mixer and slowly add syrup. Beat
in chocolate pieces (they will melt partially). Cool to lukewarm.
Whip cream until stiff and fold into mousse.  Chill for at least 4 hours.
To serve, place Strawberry Sauce on chilled dessert plate (or in @tuile
cup), then top with mousse. Garnish with 1 or 2 mint leaves and pass
remaining sauce separately.
Strawberry Sauce:  Puree strawberries.  Stir in remaining ingredients.
Cover and chill thoroughly.
Source: Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by
Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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