Palace White Chocolate Mousse
Yield
6 servingsPrep
4 hrsCook
15 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
sugar
cubes |
|
| ¼ | cup |
water
|
|
| ½ | cup |
egg whites
room temperature |
|
| 1 | pound |
white chocolate
imported, cut into very small cubes |
|
| 2 | cups |
heavy whipping cream
well chilled |
|
| 1 | x |
mint leaves
|
*
|
| Strawberry sauce | |||
| 2 | pints |
strawberries
washed and hulled |
*
|
| 2 | tablespoons |
kirsch (cherry brandy)
imported |
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
sugar
cubes |
|
| 59 | ml |
water
|
|
| 118 | ml |
egg whites
room temperature |
|
| 453.6 | g |
white chocolate
imported, cut into very small cubes |
|
| 473 | ml |
heavy whipping cream
well chilled |
|
| 1 | x |
mint leaves
|
*
|
| Strawberry sauce | |||
| 946 | ml |
strawberries
washed and hulled |
*
|
| 3E+1 | ml |
kirsch (cherry brandy)
imported |
*
|
| 15 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
Directions
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 degrees 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 a tuile cup), then top with mousse.
Garnish with 1 or 2 mint leaves and pass remaining sauce separately.
Strawberry Sauce: Purée strawberries.
Stir in remaining ingredients.
Cover and chill thoroughly.
