Recipe - White Chocolate Mousse With Strawberries

160 g Good White Chocolate
2 Leaves Gelatine
15 ml Hot Water
150 ml Double Cream
225 g Strawberries
100 ml Kirsh; (approximately)
1 pn Icing Sugar

1. Break chocolate into pieces and melt over a bain marie.

2. Soak the gelatine in the warm water until dissolved.

3. Mix this into the melted chocolate and mix in well.

4. Add the semiwhipped double cream and stir in well.

5. Pour into the terrine mould lined with cling film and allow to set in
the fridge for 2 / 3 hours.

6. Marinade the strawberries ( cut or sliced up thinly) in the Kirsch with the icing
sugar.

7. Serve a slice of the chocolate mousse on a bed of the strawberries

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NOTES : Chef:Steven Saunders

Converted by MM_Buster v2.0l.