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 (225ÜF 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