Yield: 6 servings
|¼ pounds||Sugar cubes Water|
|½ cup||Egg whites; room temperature|
|1 pounds||Imported white chocolate|
|2 pints||Strawberries washed and hulled|
|2 tablespoons||Imported kirsch cut into very small cubes|
|2 cups||Whipping cream; well chilled|
|\N \N||Mint leaves|
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 throughly.
Source: Favorite Restaurant Recipes - ISBN: 0-89535-100-5 Typed for you by Karen Mintzias
Submitted By MARY LOU KAKANOWSKI On 11-30-94