Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz Sugar cubes

  2. 1/4 cup 59ml - water

  3. 1/2 cup 99g / 3 1/2oz Egg whites - room temperature

  4. 1 lb 454g / 16oz Imported white chocolate cut into very small cubes

  5. 2 cups 474ml Whipping cream - well chilled Mint leaves Strawberry Sauce

  6. 2 Strawberries washed and hulled

  7. 2 tablespoons 30ml Imported kirsch

  8. 1 tablespoon 15ml Sugar

  9. 1 Salt

Instructions Jump to Ingredients ↑

  1. 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.


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