->White Choc Mousse 03 <-

Yield: 6 servings

3 lg egg whites

2 tb sugar

2 tb flour

1/2 c toasted almonds, sliced

1 c sugar

1/2 c water

8 lg egg whites

6 lg egg yolks

1 tb rum, white

1 lb white chocolate, melted

creme fraiche

raspberry puree

Put the egg whites in a bowl and beat them briefly.

Add the sugar and flour, then whisk. Stir in the almonds.

Butter a sheet pan and spoon tablespoons of mixture onto the pan.

Spread the spoonfuls on the sheet slightly with the back of a spoon

to form circles about 2 inches apart.

350 F oven for 5 to 7 minutes. Remove from oven and while still hot, mold into small cups by placing over a rolling

pin. Set aside to dry.

In a saucepan, heat the sugar and water until the mixture forms a

soft ball.

Put the egg whites in the bowl of a mixer, and beat them until

medium stiff (beating first on medium, then on high).

Add the sugar and water (soft ball stage) from the saucepan to the

egg whites and continue to beat briefly until a stiff meringue is

formed.

Place the egg yolks in a metal bowl and beat them over heat with

a whisk. Add rum to the egg yolks - still beating over heat. Fold

the egg yolks into the egg whites. Fold the melted chocolate into 3 to 4 hours.

Serve one scoop of mousse in an almond cookie shell. Garnish with

raspberry puree and creme fraiche.