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".
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