INGREDIENTS

INSTRUCTIONS

MOUSSE
SAUCE
GARNISH
To Drink: - Sweet white wine.
Level of Difficulty:  Medium difficult Preparation Time: 1 hour + setting
time Prepare in Advance: Yes Soak the gelatine leaves in cold water for 10
mins to soften. Melt the chocolate in a heatproof bowl over a pan of hot,
but not boiling, water. Allow to cool but not to set.
Beat the egg and egg yolk in a stainless steel bowl over a pan of hot, but
not boiling, water until thickened. Squeeze the gelatine leaves and stir
into the warm egg mixture until melted. Allow to cool while still beating.
Add the melted chocolate to the mixture, a little at a time, until the
mixture is smooth and even.  Stir in the liqueur.
Whip the cream until thick and carefully fold into the chocolate mixture.
Put the mousse in the fridge for 2 hours, until it has set.
Meanwhile, make the sauce.  Peel the kiwi fruit and pure them in a mixer
or food processor.  Add icing sugar to taste, if required. Keep the sauce
cold until ready to serve.
Pour a little sauce on 4 individual dishes.  Shape the mousse into
egg-shaped balls, using two warm tablespoons, and place them on top of the
sauce.
Garnish with a few lemon leaves, sliced strawberries or slices of kiwi
fruit.
Posted by : Sue Rykmans. Submitted By KDECK@EPAUS.ISLAND.NET (KAREN DECK)
On   THU, 2 MAR 1995 205648 GMT

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