Name: White Chocolate Mousse #2
Ingredients: 1 c Sugar; 1/2 c Water; 8 lg Egg whites; 6 lg Egg yolks; 1 tb White rum; 1 lb White chocolate; melted; Creme fraiche; Raspberry puree

In trial and weakness and trouble, He seeks to bring us low, until we learn that His grace is all, and to take pleasure in the very thing that brings us and keeps us low. His strength is made perfect in our weakness. His presence filling and satisfying our emptiness, becomes the secret of humility that need never fail. The humble man has learned the secret of abiding gladness. The weaker he feels, the lower he sinks, and the greater his humiliations appear, the more power and the presence of Christ are his portion.

Andrew Murray

CATEGORY	CUISINE	TAG	YIELD
Eggs		Dessert	6	Servings

INGREDIENTS

1	c	Sugar
1/2	c	Water
8	lg	Egg whites
6	lg	Egg yolks
1	tb	White rum
1	lb	White chocolate; melted
		Creme fraiche
		Raspberry puree

INSTRUCTIONS

From: [email protected] (Karen Deck)
Date: Thu, 2 Mar 1995 20:56:48 GMT
In a saucepan, heat the sugar and water until the mixture forms a soft
ball.
Put the egg whites in the bowl of a mixer, and beat them until medium stiff
(beating first on medium, then on high).
Add the sugar and water (soft ball stage) from the saucepan to the egg
whites and continue to beat briefly until a stiff meringue is formed.
Place the egg yolks in a metal bowl and beat them over heat with a whisk.
Add rum to the egg yolks - still beating over heat. Fold the egg yolks into
the egg whites. Fold the melted chocolate into the egg mixture. Refrigerate
for 3 to 4 hours.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, San Francisco, CA
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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