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 (225C8F 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