Ingredients
- 2 egg whites
- 1/4 cup sugar
- 1-1/2 cups whipping cream
- 2 egg yolks
- 2 tablespoons powdered sugar
- 1/2 teaspoon whipped cream stabilizer
- 1/4 cup light rum
- 1/4 teaspoon vanilla extract
- 1 pound white chocolate
- 1 small jar rasberry jam
- 1 package frozen rasberries
- Pistachio nuts (for garnish)
Directions
In medium mixing bowl, beat egg whites until peaks begin to develop. Gradually add 1/4 cup sugar and beat until stiff. Put into very large bowl and set aside. In medium mixing bowl, beat whipping cream until it begins to thicken; add egg yolks, powdered sugar and whipped cream stabilizer. Beat a few seconds and slowly add rum and vanilla. Whip until thick. Fold whipping cream mixture into egg white mixture. Melt chocolate in double boiler, over gentle heat. Fold melted and cooled chocolate into mixture. Turn into 1-quart souffle dish. Refrigerate at least 6 hours. To serve, melt rasberry jam in a medium saucepan. Add frozen berries and mix. Ladle a small amount of rasberry sauce into serving dish. Spoon out a portion of white mousse and sprinkle chopped pistachio nuts on top.
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Submitted 6/13/05.
Source: Seasonal Samplings
Submitted By: Linda Wilson
lwilson@gatecom.com
Toula's White Chocolate Mousse