Palace White Chocolate Mousse

Recipe Ingredients

1/4 lb	113g / 4oz	Sugar cubes
1/4 cup	59ml	- water
1/2 cup	99g / 3.5oz	Egg whites - room temperature
1 lb	454g / 16oz	Imported white chocolate cut into very small cubes
2 cups	474ml	Whipping cream - well chilled
		Mint leaves
		Strawberry Sauce
2		Strawberries washed and hulled
2 tablespoons	30ml	Imported kirsch
1 tablespoon	15ml	Sugar
1		Salt

Recipe Instructions

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 (225F 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: 0-89535-100-5

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