---------- Recipe via Meal-Master (tm) v8.02

     Title: White Chocolate Mousse And Kiwi Sauce
Categories: Desserts, Chocolate, Fruits
     Yield: 4 servings

-----------------------------------MOUSSE-----------------------------------
 1 1/2    Gelatin leaves
   200 g  White chocolate (7 oz)
     1    Egg
     1    Egg yolk
     1 tb Cointreau or Grand Marnier
   300 ml Cream (10 fl oz)

-----------------------------------SAUCE-----------------------------------
     3    Kiwi fruits
          Icing sugar

----------------------------------GARNISH----------------------------------
          Lemon slices
          Sliced strawberries or kiwi
          - fruit slices

 Level of Difficulty: Medium difficult
 Preparation Time: 1 hour + setting time
 Prepare in Advance: Yes

 Soak the gelatin leaves in cold water for 10 minutes to soften.
 Melt the chocolate in a heatproof bowl over a pan of hot, but not
 boiling, water.  Allow to cool but not to set.

 Beat the egg and egg yolk in a stainless steel bowl over a pan of
 hot, but not boiling, water until thickened.  Squeeze the gelatin
 leaves and stir into the warm egg mixture until melted.  Allow to
 cool while still beating.

 Add the melted chocolate to the mixture, a little at a time, until
 the mixture is smooth and even.  Stir in the liqueur.  Whip the
 cream until thick and carefully fold into the chocolate mixture.

 Put the mousse in the fridge for 2 hours, until it has set.
 Meanwhile, make the sauce.  Peel the kiwi fruit and purée them in a
 mixer or food processor.  Add icing sugar to taste, if required.
 Keep the sauce cold until ready to serve.

 Pour a little sauce on 4 individual dishes.  Shape the mousse into
 egg-shaped balls, using two warm tablespoons, and place them on top
 of the sauce.

 Garnish with a few lemon leaves, sliced strawberries or slices of
 kiwi fruit.

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