Frozen White Chocolate Mousse with Mixed Berries
Chef Frederic Delaire of Tamara Restaurant at The National Hotel – Miami Beach, FL
Adapted by StarChefs

Yield: 8 - 6 Servings

• 5 eggs, separated
• 4 ¼ ounces granulated sugar, divided
• 8 ¾ ounces Valhrona white chocolate, chopped
• ½ ounce gelatin
• 3 ounces Amaretto di Saronno
• ½ quart heavy cream

Special equipment:

• 8 (2¼-inch) diameter circular molds, with 2-inch high edges

Garnish:

• Raspberry sauce
• Fresh mixed berries
• Mint leaves

Method:
In a medium bowl, cream egg yolks and 1 ¾ ounces sugar. In a double boiler over simmering water melt white chocolate. Set aside to cool slightly. In a clean large mixing bowl whip egg whites and 2 ½ ounces of sugar until stiff.

In a small saucepan, combine gelatin and Amaretto. Place pan over low heat to melt completely. Cool slightly.

In a large bowl, combine egg mixture, white chocolate and amaretto. Mix well.

In a separate bowl, whip heavy cream until firm peaks form. Gently fold whipped cream into white chocolate mixture. Grease molds with butter, sprinkle with sugar. Fill molds with mousse. Cover each mold with plastic wrap and freeze overnight. Keep frozen until ready for service.

To serve:
Unmold mousse onto plate. Drizzle with raspberry sauce and garnish with fresh berries and mint leaves.

Wine Pairing:
A smooth California Pinot Noir like the J. Wine Company 2001 (Pinot Noir)

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