Title: PALACE WHITE CHOCOLATE MOUSSE
Categories: Desserts
Yield: 6 servings
1/4 lb Sugar cubes
1/4 c -Water
1/2 c Egg whites; room temperature
1 lb Imported white chocolate
- cut into very small cubes
2 c Whipping cream; well chilled
Mint leaves
---------------------STRAWBERRY SAUCE---------------------
2 pt Strawberries
- washed and hulled
2 tb Imported kirsch
1 tb 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 (225 F 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 Typed for you by Karen Mintzias
