Palace white chocolate mousse

Yield: 6 servings

Measure Ingredient
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
1 tablespoon Sugar
1 pinch 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 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

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