White Chocolate Strawberry Mousse

This favorite 'Tea time' recipe was just selected by Pamela Lanier to be a featured recipe in her new book, "Sweets and Treats from America's Inns".

Serves 8-10

20 oz. white chocolate 2 cups heavy cream
1 qt. fresh strawberries 8 egg whites, beaten stiff
1/2 cup strawberry preserves

Melt chocolate in a double boiler. Transfer to a large mixing bowl and set aside. Puree strawberries. Strain and reserve liquid. Place berries in a 1 quart saucepan, add preserves and cook over low heat until thickened. Remove from heat. Cool slightly. Fold strawberry mixture into melted chocolate. Fold in whipped cream, reserving a small amount for garnish. Fold in egg whites.

Place mousse in desired serving dishes (Wedgwood, of course!) and garnish with fresh strawberries and whipped cream *flavored* with strawberry juice.