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Print this Recipe    White Choc Mousse 09

White Chocolate Mousse and Kiwi Sauce
Yield: 4 servings

1 1/2 gelatine leaves
200 g (7oz) white chocolate
1 egg
1 egg yolk
1 tb Cointreau or Grand Marnier
300 ml (10 fl oz) cream

3 kiwi fruits
icing sugar

lemon slices
sliced strawberries or kiwifruit slices

Soak the gelatine leaves in cold water for 10 minutes to soften.
Melt the chocolate in a heatproof bowl over a pan of hot, but not
boiling, water. Allow to cool but not to set.

Beat the egg and egg yolk in a stainless steel bowl over a pan of
hot, but not boiling, water until thickened. Squeeze the gelatine
leaves and stir into the warm egg mixture until melted. Allow to
cool while still beating.

Add the melted chocolate to the mixture, a little at a time, until
the mixture is smooth and even. Stir in the liqueur.

Whip the cream until thick and carefully fold into the chocolate

Put the mousse in the fridge for 2 hours, until it has set.

Meanwhile, make the sauce. Peel the kiwi fruit and pur^Be them in
a mixer or food processor. Add icing sugar to taste, if required.
Keep the sauce cold until ready to serve.

Pour a little sauce on 4 individual dishes. Shape the mousse into
egg-shaped balls, using two warm tablespoons, and place them on
top of the sauce.

Garnish with a few lemon leaves, sliced strawberries or slices of
kiwi fruit.


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