Palace White Chocolate Mousse -

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

225?F on candy thermometer

4 hours. To serve, place Strawberry Sauce on chilled dessert plate

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 Recipe s - ISBN:

0-89535-100-5 Typed for you by Karen Mintzias