Recipe - Palace White Chocolate Mousse

One fourth pound Sugar cubes
One fourth cup Water
One half cup Egg whites; room temperature
1 pound Imported white chocolate
cut into very small cubes
2 cup Whipping cream; well chilled
Mint leaves

STRAWBERRY SAUCE
2 pt Strawberries
washed and hulled
2 tablespoon Imported kirsch
1 tablespoon Sugar
1 pn Salt

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 (225øF 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: 0895351005 Typed for you by
Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini