Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Sugar cubes - cut into very small cubes
1/4 c -Water 2 c Whipping cream; well chilled
1/2 c Egg whites; room temperature Mint leaves
1 lb Imported white chocolate

----------------------STRAWBERRY SAUCE---------------------------
2 pt Strawberries 1 tb Sugar
- washed and hulled 1 pn Salt
2 tb Imported kirsch

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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