---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 6 servings
     1/4 lb Sugar cubes
     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
   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 thoroughly.
   Source: Favorite Restaurant Recipes - ISBN:
   0-89535-100-5 Typed for you by Karen Mintzias